Ontario Restaurant News December 2014

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December 2014 Vol. 29 No. 11

N A T I O N A L

Evelyn Wu and Wayne Morris.

C O V E R A G E

R E G I O N A L

F O C U S

Something old, Something new CROWDFUNDING OPENS HAMILTON RESTAURANT

PASTIZZA EXPANDS WITH GRAB-AND-GO

By Kristen Smith, assistant editor

Canada Post Publications Mail Agreement No. 40010152

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them,” said Wu. “These flavours built the cuisine of the country.”

TORONTO—Evelyn Wu and Wayne General manager Wu and chef Morris are marrying cultures with the Morris met while working at Waopening of Borealia on Toronto’s Oss- terfront Restaurant & Wine Bar in Kelowna, BC. ington Avenue on Nov. 28.

The pair set their focus on historic Wu, who also has culinary trainFirst Nations and early settlers’ reci- ing and experience, had always wantpes. “That way, we could encompass ed to open a restaurant. They moved all kinds of flavours, but have a uni- to Toronto last summer to find the right space and work out the details fying concept as well,” Wu told ORN. She was inspired by working in of their concept, which draws inspithe R&D kitchen at The Fat Duck in ration from historic foods with inAPPROVAL REQUIRED which offers upscale Bray, Berkshire, fluence from immigrant groups who The enclosed proof is sent for your approval. We will not proceed with the job until the proof is returned. arrived to Canada in the 18th and 19th renditions historical BritishCHECK dishes.

DO NOT GIVE of VERBAL INSTRUCTIONS. CAREFULLY! Beyond this point we cannot accept responsibility for any errors. Alterations (other than typo“Canada has a really rich history centuries. graphical errors) will be charged extra. Mark proof “OK” or “OK with corrections” as the case may be, signing your name so we may know that the proof reached the proper authority. of people coming from other counThe name, Borealia, is derived tries and bringing their cultures with from the Latin word for northern and SIGNATURE OF APPROVAL DATE

was a suggested name for the nation prior to Confederation.

By reading history books and old cookbooks, Wu and Morris worked on menu development together for the 45-seat, 1,700-square-foot restaurant, of which 40 per cent is the kitchen. “One weekend, when we were developing desserts, I realized on Sunday night that we had just eaten two pounds of butter,” laughed Wu. Morris said they looked at the origins of dishes, such as tourtière, which is thought to have been made with the now-extinct passenger pigeon, called “tourtes.”

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D E C E M B E R 2 014

Deal sends Franworks on growth spurt

By Jonathan Zettel, assistant editor CALGARY—Franworks has teamed up with Vancouver-based BENEV Capital Inc. (BCI) in a deal that will allow the group to pay down debt and grow in 2015.

The group behind Elephant and Castle, State and Main and Original Joe’s pubs gave BCI $12-million annual top-line royalty for a purchase price of about $103 million.

“It was a good deal for both sides,” Franworks chief executive officer Derek Doke told ORN. “The cash proceeds from the deal were $88 million, so that allowed us to pay down a bunch of debt and also to reserve a lot of capital for renewed growth—so we’ve got a very aggressive 2015 ahead of us.”

According to Doke, five Original Joe’s restaurants will open this coming year with one in Fort St. John, BC, one in Brandon, MB, and two in the Prairies. A Vancouver Elephant and Castle will be rebranded as an Original Joe’s.

Nearly doubling State and Main’s 11 locations, eight or nine are slated for the next year.

Locations in Guelph and Aurora, ON, and Sherwood Park, AB, have recently opened with new deals signed for Hamilton, Kitchener, Cambridge and Burlington, ON. Doke said State and Main locations can also be expected in South Edmonton and South Calgary by late 2015.

In February of 2012, Franworks bought Elephant and Castle for $22.75-million after the

Crowdfunding

tacos in Hamilton

Erin Dunham

Boston-based pub filed for bankruptcy protection in the U.S. “We bought Elephant and Castle to learn about the U.S. [market],” Doke said.

“There are some very strong Elephant and Castle’s down there and this was a way for us to get into that market and learn about it.”

The company’s flagship 10,000-square-foot store in downtown Toronto recently got a facelift and Doke said plans are to continue renovating Elephant and Castle locations throughout the year.

There are nine U.S. Elephant and Castle locations and five in Canada.

Original Joe’s has 62 locations: 17 in British Columbia, 36 in Alberta, six in Saskatchewan and three in Manitoba. Doke said Eastern Canada will not see Original Joe’s concepts, opting to promote State and Main locations in that region instead.

The franchise fee for all three concepts is $39,000 with a five per cent royalty fee and a two per cent advertising fee, however Doke said the company isn’t “outwardly franchising” locations

at this time. In the future, he said, the company may look to franchise State and Main in Atlantic Canada, parts of Ontario and the U.S. Doke said key to the success of all three pubs is a focus on quality for a good price.

“We’re also creating environments, not only for a lunch and dinner, but also into the late night,” Doke said. “We have an extensive offering from the bar and in particular the craft beer focus that we’ve invested in.”

Doke said the biggest challenge moving forward is to deliver the best experience for the company’s guests.

“We have to stay relevant to our guests in what is a very competitive market,” he said.

HAMILTON—Two restaurateurs have raised enough cash to open the doors to a local taco bar through an online crowdfunding campaign.

Erin Dunham and chef Matt Kershaw—the team behind Burlington’s The Alex and Hamilton restaurants Two Black Sheep and Rapscallion Rogue Eatery—raised $103,850 through their Indiegogo campaign dubbed “Fund Us to Feed You” to open The Mule, a taco, tequila and bourbon bar in Hamilton.

The 3,000-square-foot space at 14 James St. N., formerly a drugstore, is scheduled to open in March and will hold 80 to 90 seats with a patio.

“We’ve had quite a few investors come to us wanting to invest, but we’re not willing to give up our company,” Dunham told ORN. “We’re just overall trying to avoid banks if we can.”

Contributors to the campaign received gift cards equivalent to the value of the donation up to $1,000 redeemable at any of Dunham and Kershaw’s restaurants. Two donors who gave $10,000 each received a $3,000 gift card plus 15 per cent off at any of the group’s restaurants, 100 hours of volunteer work in one year done by staff members, a catered dinner for 12 people, a catered party for 40 people and the

donor’s name on the wall of The Mule.

“We’re not asking for handouts at all,” Dunham said.

Dunham said when the campaign started, she thought it was a realistic goal to raise 25 per cent of the $100,000. The campaign ended on Nov. 17.

“It’s been crazy, it’s fantastic—the best thing to come of this for me, was that [our customers] really like us, it’s amazing,” she said.

In late November, the couple also opened Black Sheep Snack Bar at 187 Ottawa St. N. in Hamilton, as a sister store to their Two Black Sheep bar. The 23-seat snack bar offers hot snacks including crispy chicken skin, truffle popcorn, Korean barbecue lettuce wraps and a chicken and shrimp taco with Beau’s Lug Tread Lagered Ale and a seasonal selection on tap, wine and an extensive cocktail menu.

Dunham said within the next year, the group will also bring “authentic Italian pizza” to the city with a takeout-only concept.

According to Dunham, Hamilton is in the middle of cultural renaissance with a foundation of music and art and a growing food, beer and wine scene.

State and Main downtown Calgary location.

Wu noted some argue that tourtière was named for the ceramic dish used.

“We took what tourtière is today and turned it into a pigeon pie,” said Morris, who sources squab for the filling.

Also on the menu, is a mussel dish Samuel de Champlain brought to what is now PortRoyal, NS, where the Ordre de Bon Temps (“Order of Good Cheer”) was established in 1606.

“He established this eating and drinking society to lift the men’s spirits, because it was so cold,” said Wu. One of the dishes was éclade, a mussels dish covered by pine needles set on fire.

“It simultaneously smoked and cooked the mussels,” said Wu.

Not feasible in a restaurant kitchen, the couple tried it in their backyard. “It’s a wildfire,” said Morris. “I used the same cooking method to smoke the butter that we’re cooking the mussels in,” he said. The dish is cooked in white wine, the smoked butter, shallots and finished with fresh pine smoke at the table.

The drinks menu offers Ontario craft beers, revamped versions of older cocktails such as haymakers punch, and a mix of old and new world wines, most of which are organic, biodynamic or natural.

With an estimated average check of between $65 and $75 per person, Wu said the share-plate style of dining means the cost of the meal would depend on the diners.

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Pigeon pie, éclade at Borealia restaurant Continued from cover

Ground Beef

number of local artisans into the décor. “We just told them our concept and they just went with it,” said Wu. “There is a story behind everything as far as the menu is concerned and the décor,” said Morris. There is a tent-like entrance and a forest print on the front wall, two large light fixtures represent the Aurora Borealis and pots sitting on a shelf. Wooden beams give a nod to longhouse construction, and the décor features prominent use of pink quartz, leather and wood and tapestries representing caribou migration and arctic wolves.

“The décor is basically a mix of the rustic and more refined European style,” said Wu. 59 Ossington Ave., Toronto. (647) 351-5100, borealiato.com, @Borealia_TO.

Ontario bans patio smoking TORONTO—In the New Year, smoking on bar and restaurant patios will be illegal.

Changes to the Smoke-Free Ontario Act will include a ban on smoking on bar and restaurant patios, playgrounds and public sports fields and make it illegal to sell tobacco on university and college campuses, according to a release from the Ministry of Health.

“If we prevent youth from taking up smoking in the first place, that will mean fewer smokers and healthier Ontarians,” Dipika Damerla, associate minister of health and long-term care, said in a release. “We need to do everything we can to protect all Ontarians from the harmful effects of second-hand smoke.”

The new legislation is nearly identical to a bill introduced by the ministry on Nov. 18 of last year, which was backburnered due to recent elections, said Tony Elenis, president and chief executive officer of the Ontario Restaurant, Hotel and Motel Association. “We cannot disagree with the smoking ban in public on a general basis, but we feel that restaurants shouldn’t have been a part of this legislation,” he told ORN. “Smokers will still smoke near patios, affecting passersby and the patio presents a much better regulatory method of controlling smokers because it’s perimetered.”

James Rilett, Restaurants Canada vice-president Ontario, said while the ban was expected, the way it was executed came as a surprise.

“They had said they would consult with us on how it would be done,” he said.

Rilett said this isn’t the seismic shift the industry saw when smoking was banned outright in bars and restaurants.

“That being said, there will be some growing pains and there are some bars and restaurants that will have to adapt their business model,” he said. “[The province is] trying to denormalize smoking and push it further to the edges.”

According to the Toronto Star, the ban on sports fields and ice rinks will include 20-metre exclusion zone around the area, but this will not apply to bar and restaurant patios.

Rowena Pinto, vice-president, public affairs and strategic initiatives with the Canadian Cancer Society applauded the move. “[The new measures] send a clear message that we need to continue to work together against the number one cause of preventable disease, death and cancer in this province,” Pinto said in a release.

According to the Ministry of Health, each year 13,000 people die from tobacco-related diseases, which causes the healthcare system an estimated $2.2 billion in direct costs.

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O N TA R I O R E S TAU R A N T N E W S

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hefs and operators: would you trade the food that you create each night— meticulously crafted, a product of each team member’s skill—for a massage? A consultation on your taxes? A piece of artwork?

Chef Nathan Isberg at Toronto’s Atlantic would. His pay-what-you-want (or, more importantly, what you think the food is worth) model has been gaining attention since he started it earlier this year.

Isberg’s philosophy is simple: he cooks and serves whatever he feels like each evening, after consultation with each guest, and at the end of the meal, diners evaluate the meal’s value. Barter is accepted, whether people trade skill sets or actual items such as art.

Isberg sees his model as stripping away what he feels are expensive inefficiencies in the traditional restaurant concept. Although Isberg’s notion of menu pricing is radical and works primarily due to his lack of overhead

with staff (along with one prep cook/dishwasher, Isberg says he prepares and serves all meals) and the small scale nature of his restaurant, the industry is seeing other examples of how chefs and customers value (or devalue) food.

Restaurants such as El Furniture Warehouse, a concept based in Vancouver and which opened its first Toronto location earlier this year, price everything at $4.95, from pasta to dessert. The growth of all you-can-eat concepts, especially in sushi—an item that used to be prized for both its sourcing of prime ingredients and demonstration of technique— reveals a consumer that has a different idea of value than one that is just ingredient driven.

More than a decade after chef Ferran Adria played with apple caviar to explore whether scarcity is the determining factor in a food’s perceived worth, chefs are deliberately serving dirt and insects to diners. The surge of pork belly from off cut to must-have menu

item (and subsequent increase in price) illustrated how inexpensive ingredients continue be driven by consumer demand.

At the same time, we see new innovation driving the next wave of premiumization. On a recent trip through Chicago kitchens, Miyazaki beef was starting to appear as a choice for branded premium product; an important distinction when Kobe beef sliders can be found at fast casual restaurants across North America.

The question, then, remains: what intrinsic value does the food you make hold for the consumer? Is that value driven by the kitchen’s transformation, the inherent value of the ingredient or both?

And, as long as the customer finds value in the plate in front of them, is it up to our industry to measure its worth?

Leslie Wu Editorial Director

PUBLISHER

Steven Isherwood ext. 236 sisherwood@canadianrestaurantnews.com

Bi t s

EDITORIAL ADVISORY COUNCIL Mickey Cherevaty Consultant, Moyer Diebel Limited Marvin Greenberg Consultant Jack Battersby President, Summit Food Service Distributors Inc. Barney Strassburger Jr. President, TwinCorp Paul LeClerc Partner, Serve-Canada Food Equipment Ltd. Paul Mancini Director of Retail, Inventory and Wholesale, LCBO Jorge Soares Director Food and Beverage Operations, Woodbine Entertainment Group Adam Colquhoun President, Oyster Boy John Crawford Director of Sales-Canada, Lamb Weston Tina Chiu Chief Operating Officer, Mandarin Restaurant Franchise Corporation Martin Kouprie Chef/Owner, Pangaea Restaurant Joel Sisson Founder and president of Crush Strategy Inc. Leslie Wilson Vice-president of Business Excellence, Compass Group Canada Chris Jeens Partner, W. D. Colledge Co. Ltd. Ontario Restaurant News Volume 29 · No. 11 · December 2014 Ontario Restaurant News (www.ontariorestaurantnews.com) is published 12 times a year by Ishcom Publications Ltd., 2065 Dundas Street East, Suite 201, Mississauga, Ont. L4X 2W1 T: (905) 206-0150 · F: (905) 206-9972 · Toll Free: 1(800)201-8596 Other publications include the Canadian Chains and Buyers’ Directory as well as:

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Gabriel Pizza lauded at BOBs OTTAWA—Gabriel Pizza picked up two trophies at the Best Ottawa Business Awards (the BOBs) held on Nov. 20 at the Ottawa Convention Centre.

Founder and chief executive officer Michael Hanna and president George Hanna were on hand to receive the awards for Outstanding Company and for People’s Choice Best Office Take-out.

“Awards like this are important to the city because they recognize the hard work of local businesses, especially when those businesses have been part of the community for a long time,” George Hanna said in a statement. “It’s a great feeling overall.”

The company’s food distribution, store construction and design partners are all based in Ottawa.

Since opening its first location in 1977, the pizza chain has grown to have 35 franchised locations in Eastern Ontario and Western Quebec.

Changes at Collis Group RICHMOND HILL, ON—Sales and marketing organization Collis Group Inc. changed some of its representation in November.

Collis is the new representative group in Ontario for back of house plumbing operation company T&S Brass and affiliated EnviroPure Systems, a food waste-to-water manufacturer, and scale company Escali. Collis is now also representing Concord, ON-based Mul-T-Mat & Supply Co., which was sold by Marvin Vader to Jordan Lottman in August.

Collis has dropped Duke Manufacturing, Lakeside Manufacturing, and Meiko from its portfolio, a move president and owner Danny Collis said is designed to make room for the new lines.

“It is never an easy decision to drop or fire a line,” Collis told ORN. “I consider all my lines partners but sometimes the fit is just not right and we move on. We had the chance to take on some interesting things that we feel have some great growth potential in the market. We are very excited to move forward.”

Started in 1996, Collis Group is based in

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Richmond Hill with 4,200 square feet of office and warehouse space.

Menu labelling back on the table for Ontario

Focus buys Johnson-Rose

TORONTO—The province has put calorie labelling back on the menu with the reintroduction of legislation on Nov. 24 that, if passed, would require large foodservice chains to post nutritional information.

The Making Healthier Choices Act, 2014, calls for: calories for standard food and beverage items, including alcohol, to be posted on menus and menu boards in restaurants, convenience stores, grocery stores and other foodservice premises with 20 or more locations in Ontario; foodservice operators to post contextual information to help educate patrons about their daily caloric requirements; and the authorization of public health inspectors to enforce menu labelling requirements.

The legislation would also prohibit the use of e-cigarettes in places where the smoking of tobacco is prohibited, including restaurants.

Industry group Restaurants Canada called labelling regulations complex. “There are some unique challenges in a restaurant environment,” said James Rilett, vice-president Ontario for Restaurants Canada, in a statement. “Calorie counts can only be provided when there is a high degree of standardization. While this is common in food manufacturing, it’s the exception in a restaurant setting.”

LINCOLNSHIRE, IL—The North American operations of Mississauga, ON-based foodservice smallwares company Johnson-Rose Inc. was purchased by Centre Lane Partners, holding company of Focus Foodservice, in late October.

Focus Foodservice is a Lincolnshire, Ilbased supplier of storage and transportation, bakeware, beverage equipment and assorted smallwares, operating throughout the U.S, Canada and the international market.

Johnson-Rose Inc., founded in Montreal in 1946, began U.S. operations in 1986 and currently services North America as well as Mexico, Central and South America, and other parts of the world. It has offices in Mississauga and Burnaby, BC. Centre Lane and Focus also acquired Los Angeles-based smallwares company Update International in October. Both Update and Johnson-Rose will become affiliates of Focus Foodservice.

“Our new affiliation allows Focus Foodservice, Update International and Johnson Rose the ability to further expand our ability to service our customers by providing the scope of services and product offerings to all of our clients to help them become more successful,” the company stated in an Oct. 24 release.

GFS refreshes brand WYOMING, MI—Gordon Food Service deliveries will be rolling in a newly designed fleet following the company’s announcement of a new logo and tagline.

The most visible change is the company’s new logo. The company maintained elements of the previous logo, including the colour red, but shifted from using the company’s acronym, GFS, to spelling out the full company name. The new logo will soon appear on trucks and throughout company communications.

Gordon Food Service’s new tagline is: “Always at your table.”

Wahlburgers opens at SoHo Met TORONTO—Casual burger restaurant Wahlburgers celebrated its opening at Toronto’s SoHo Metropolitan Hotel on Nov. 15. Founded by brothers Mark, Donnie and Paul Wahlberg, the first location opened in Hingham, MA, in October 2011.

“My brothers and I are thrilled to open our first franchise and first Canadian location,” Paul Wahlberg, executive chef of Wahlburgers Family Restaurant, said in a statement.

The 120-seat eatery sources its custom blend of beef from a local butcher. Burger creations include The Thanksgiving Burger and The BBQ Bacon Burger. Wahlburgers offers a variety of alcoholic drinks including the Wahlbrewski North pale ale on tap made by Mill Street Brewery and a selection of frappes made with ice cream and alcohol.

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O N TA R I O R E S TAU R A N T N E W S

Culinary tourism in Ontario THE BLUE MOUNTAINS, ON— About 200 delegates attended the Ontario Culinary Tourism Alliance (OCTA) Summit held Nov. 12 at the Blue Mountain Conference Center.

OCTA executive director Rebecca LeHeup said the sessions are intended to inspire, encourage and engage the industry. “What we try to do is educate the stakeholders about the value of food tourism and the complexities of doing it well,” LeHeup told ORN. About 110 Ontario restaurants are registered with FeastON, which launched at last year’s summit, with the goal of having 200 by April and 500 by the end of 2017.

Business of travel Rafat Ali, creator of Skift, shared travel trends via Skype including: a decline in desktop booking and the shift to mobile; the sharing economy; reinventing tired brands; moving tourists beyond typical tourist hubs; and the rise of mindful travellers.

He suggested Iceland is a good place to look for emerging trends, which is on the cutting edge of those becoming mainstream.

Ali said the millennial generation represents the mindset of the modern traveller and that visuals are the language of marketing. “If something happens and nobody Instagrams it, did it happen?” he asked.

OCTA has partnered with Skift to develop a trend report looking at culinary tourism in North America to be release in 2015.

The report will look at food tourism experiences and events and identify the drivers for success.

community building through food and events.

Goldfinger said it was important to give every stakeholder an opportunity to be involved and increase engagement, including media and sponsors.

When it comes to product promotion, she suggests exclusivity of sponsorship—for example, a sole sponsor in the beer or snack categories—is key in terms of making an impression on attendees.

She said the Toronto Underground Market “opened the door between the guest and the talent.”

It’s not difficult to plan a great event, said Goldfinger. “Building awareness for your mission is often the hardest part of your job,” she said.

Culinary tours Food Tour Pro and Chicago Food Planet founder Shane Kost addressed how food tours are changing the business of tourism.

After launching his food tour company in 2006, Kost began teaching others how to start their own food tour business in 2009.

He said the common demographic is double or single income, with no children, boomers and divorcees (often on dates).

Kost pointed out that the two most important questions people have are about where they will stay and where they will eat. “This process of trying to figure out where to eat lasts the whole vacation,” he noted.

He said that food tours are good for the whole community—they benefit the tour and the vendors.

Building community

Mobile content is king

Danielle Goldfinger, partner fundraising manager at Community Food Centres Canada, spoke about

Nik Korakianitis has been working for more than 20 years in the areas of consumer and employee engagement.

Oysters across oceans

Patrick McMurray

TORONTO—Restaurateur Patrick McMurray has an ambitious new project set to take oysters not only around the GTA, but also across oceans.

The owner and operator of Toronto’s Ceili Cottage and Starfish Oyster Bed and Grill opened Pearl Diver and Old Town Local in the Starfish space at 100 Adelaide St. East in early November. Partnering with Chinese op-

erator Rudy Guo, Pearl Diver has a sister restaurant C Pearl in Beijing, with shared dishes such as oyster omelettes and even a closed-circuit television (CCTV) line allowing patrons in both spaces to get a glimpse of the kitchen on the other side of the world. The idea came from McMurray’s frequent trips to China, where he has been doing consulting work.

“It’s critical to have your brand on mobile,” said Korakianitis.

He said operators need to make it easy for customers to share good experiences on social media. Recent studies have shown that current mobile web-user experiences are “horrible,” said Korakianitis, and there are tools to make it better.

He said people are four times more likely to look something up on a smartphone than a desktop and if a website isn’t optimized for a mobile device, Google will drop it down the results making it a critical part of search engine optimization.

From left: Ryan O’Donnell, Yva Santini and Max Lass.

Innovative collaborations Representatives from the Grey County Chefs Forum and The Stratford Chefs League provided examples of collaboration and innovation.

The chefs forum brings chefs and producers together through its website and events to foster direct sales and help distribute products. On Nov. 10, the Grey County project opened its food hub in Flesherton, ON. Roy Love has created individual plots for restaurants at Roy’l Acres Farm in Proton Station, ON. He plants what the chefs want at the beginning of the season and keeps them in the loop about when the produce will be ready. Love said his operation is at capacity, so he has co-ordinated connections between interested chefs and his Mennonite neighbours.

The Stratford Chef ’s League was born earlier this year to connect the area’s young chef community with each other and with nearby producers.

The Prune Restaurant chef de cuisine Ryan O’Donnell said the league aims to raise the profile of Stratford as a culinary community even higher, which “is easier to do together than

Although the project is an international one, McMurray said he wanted to keep the feel of a neighbourhood hangout, continuing the lessons he learned when opening Ceili Cottage. “We wanted to create another local feel, and make it comfortable for people that live in the area,” McMurray told ORN. In keeping with the local atmosphere, McMurray said he wanted to make the average check of Pearl Diver more approachable than Starfish, with entrees ranging from $15 to $39. Chef Tom Milosz’s menu offers more meat dishes than the previous incarnation, such as a chicken kiev, local bone-in pork chop and burger.

“The kitchen wants to do barbecue, such as slow-smoked ribs, so we’ll be seeing that on the menu at some point,” said McMurray. Seafood still plays a prominent role on the menu, however, with a grilled daily catch, seafood tower, mussels, Atlantic lobster and pickled Spanish mackerel.

“We’re still staying within the Ocean Wise philosophy that we had before,” said McMurray.

There are plans to experiment with tableside smoked oysters and

Rebecca LeHeup

individually.”

Church Hill Farm’s Max Lass said the league has helped him form both business and social relationships.

Food fervour David Sax, Canadian journalist and author of The Tastemakers: Why we are crazy about cupcakes and fed up with fondue, spoke on food fervour in a joint presentation to delegates of the OCTA Summit and TIAO’s Ontario Tourism Summit.

Sax defines a food trend as “a collective change in our eating habits.”

He categorized them into four types: cultural, which takes an existing food and transforms the narrative; chef-driven; agricultural; and health and diet trends, which he says is not a driver, but is still relevant.

also salmon, tuna or whitefish brined in whole in-shell oysters. “When you brine, you use salt water,” he said.

“And where do you get salt water in Toronto? In an oyster. The flesh of fish starts to brine in oyster liquor, and you get the butteriness of the fish and the oyster underneath.”

An oyster delivery service via Hurrier is available for customers in the GTA, and the kitchen also extended its hours from its usual closing time of 10 p.m. and will stay open until 1 a.m. with a reduced menu of oysters and small plates.

Local DJs and “zinc and drink” specials with oysters and drink offers are meant to attract what McMurray calls “Old Town Toronto, but east side style.”

A selection of casks and taps includes McMurray’s oyster stouts (the latest is Scrimshaw, which has one oyster per litre, and a mineral-like finish similar to Chablis wine, he said), as well as wine and sparkling offerings on tap.

McMurray, who designed the new restaurant with his wife, spent most of the restoration changing the configuration of the 70-seat restaurant,

Shane Kost

He spoke of how the fondue trend emerged, grew and ended up in households and how the cupcake trends grew over a decade. The cronut compressed that timeframe into a few months.

“Today, we are documenting everything we eat,” said Sax. “Nothing escapes the grasp of food culture.”

He noted that trends “are much more influential than they ever have been” and spoke of how the industry should deal with them.

“The flipside of food trends is fads,” said Sax. He said jumping on fads does nothing for the existing strengths of a foodservice business.

“Local food is what I call a political food trend,” said Sax, adding it is a “licence to look inwards” and create a sense of place.

replacing the banquettes with church pews, and reconfiguring the flow of the front room to improve efficiency on the floor.

A television monitor will be hidden behind a one way mirror to be unobtrusive when it is turned off, said McMurray, who plans to run instructional videos and the CCTV tie in to the kitchen line at C Pearl in Beijing.

There are also big plans for the restaurant’s back room, including a marbletop island to provide an extra prep area for the kitchen, as well as facilities for private dining and an event space for oyster shucking contests. Alison Fryer of the now-closed Cookbook Store will collaborate on a lending library in partnership with Madison Press, where chefs can borrow cookbooks, and participate in tastings and readings.

The restaurant will continue to transform and evolve, said McMurray. “There comes a time when things have to change or it’s just going to stay status quo and people will move on,” he said.

100 Adelaide St. East. (416) 366-7827.

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O N TA R I O R E S TAU R A N T N E W S

A portrait of

Polish cuisine

By Leslie Wu

F

rom pride in ingredients to a newfound and complex idea of national identity, the cuisine of Poland is evolving both within its borders and on the international stage.

One of the people driving the conversation of food in Poland is Wojciech Modest Amaro, chef and owner of the country’s first Michelin-starred restaurant, Atelier Amaro.

Author of two cookbooks and head judge on Poland’s versions of Top Chef and Master Chef, Amaro’s hyper-locality springs from his “calendar of nature,” a meticulously detailed listing of ingredients.

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“For me, Polish cuisine is based on the flavours of the forest,” says Amaro. “I treat seasonality not as four-season blocks as is the norm, but as 52-week periods, divided into natural areas as they exist, such as lake, river, sea, mountain, meadow, field, farm and forest,” he says.

When talking about a culinary identity, Amaro references Polish royal cuisine, which was influenced by French, German and Italian cooking.

“We were the track between Western Europe and the Far East, so all sorts of ingredients used to travel through Poland in quantity and our cuisine was very much influenced,” he says.

“And on top of this, we were unlucky to have 30 years of communism, which felt like 50 years of blackout, when we were down to pierogies, a few cabbage dishes and pork chops and so on.”

To Amaro, the opening of the free market has caused not only a newfound multitude of choice, but also a sense of awareness of the ingredients that grow within Poland’s borders.

“We found out that we have great traditions and ingredients. In terms of local cuisine and terroir, we have this without any effort in particular,” he says.

During the 39th week of the year, for example, there are 538 ingredients available at its peak in Poland, says Amaro.

“And we don’t include mushrooms on that list, because we have 1,000 types of mush-

rooms, 70 per cent of which are protected by law,” he adds.

Back to nature A shift in focus towards ingredient-driven, health-conscious cuisine could be seen on the show floor of the 2014 Polagra Food Fair in Warsaw, which attracted more than 65,000 visitors, according to show organizers.

With halls spotlighting technology, gastronomy, hotels and other facets of hospitality, 1,300 exhibitors from 45 countries showed off their wares. In one hall, a spotlight on the dairy industry of Poland was a focus this year and two other halls highlighted processed fruit and vegetables, extensive meat options and sweets.

Certain booths, such as locally produced Moon Brothers, stressed the natural elements in its lemonades, root beer and other sodas.

Health food is a growing sector in Poland, with increased spotlight on methods of production and ingredients, especially for the export market. Within Poland’s health care food industry, changes in consumer demand are causing manufacturers to consider new avenues.

“Ten years ago, people didn’t care about refined sugars,” Sante A. Kowalski Inc. board member Witold Szpak says during a site visit to the health food company headquarters in Warsaw. “Now, the younger generation in Poland

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1. Chef Wojciech Modest Amaro. 2. On set at Top Chef Poland. 3, 4 and 5. Scenes from the show floor at the 2015 edition of the Polagra Food Fair in Poznan.

is looking at what they eat; they’re examining ingredients, and the next step will extend that to methods of agriculture,” he says.

The rise of food TV Backstage at Top Chef Poland, the scene of three young chefs—sweating under the glare of stage lighting and the impassive gazes of the judging panel—is a familiar sight to regular viewers of food television. Programs such as this one play a crucial role in reaching a new generation of chefs and eaters in a country finding its gastronomic voice.

“We’re starting to see more food television and cooking programs, which is creating more awareness with food in the next generation,” says Szpak.

Amaro thinks television is creating an educational opportunity when it comes to cuisine in Poland.

“To write a new gastronomic program for the educational schools will take five years,” says Amaro. “To get across the message on television, it takes two weeks and people will see the ingredients being used. The chefs are very young, but already experienced and full of ideas; that’s the image that we’re seeing.”

By using them in local and national competitions, the next generation of Polish chefs is becoming confident with the country’s ingredients, and young chefs are motivated to return to

Poland to open restaurants rather than staying abroad when they travel for stages; a very different scenario from when he was a young chef, says Amaro.

“I remember when I spent 10 years abroad and every head chef of mine would ask about Polish cuisine,” he says. “And he’s standing there and you can see the dishes he’s preparing and I’m thinking ‘What am I going to present to you, breaded pork chops?’ I thought: ‘I know hundreds of ingredients and I cannot build a single plate? That’s impossible.’”

Through projects such as Forgotten Fields, which maps out producers and traditional techniques in danger of dying out with the next generation, as well as creating a 13,000-variety seed bank, Amaro hopes to continue to inspire future waves of chefs to continue cooking with a sense of place, focusing on the best the country has to offer.

“If even five years ago, you entered the schools and asked the students who they wanted to be when they grew up, they would usually say ‘a football player’. Now, they shout: ‘Chef!’” says Amaro. “We have to use this momentum for Polish cuisine. We’re going in a good direction, and it’s good to be a part of it.”

This trip was made possible by the Polish Ministry of Economy, who did not review this article.

Tastes of Poland 1. Bigos: A meat, sauerkraut and wine stew.

2. Smalec: A hearty and rustic lard spread, often made with pork, onions and spices, depending on the area.

3. Rogale swietomarcinskie: A sweet croissant, which comes in iced and non-iced forms, that is a specialty of Poznan, which boasts its own museum devoted to this pastry.

4. Zurek: A sour rye soup with sausage, bacon or ham, sometimes served in an edible bread bowl.

5. Pierogies: A ubiquitous dumpling associated with the country, often served in Poland stuffed with fruit, such as wild blueberries.

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D E C E M B E R 2 014

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Paper or plastic? The implications of reduced credit card fees

By Scott Stewart

T

he foodservice industry is buzzing with the recent announcement that two major credit card companies are reducing their transaction fees for merchants. According to NPD CREST, there were more than 860 million foodservice visits in 2014 and more than $10 million were paid with a credit card.

A combined 90 per cent of these were with Visa and Mastercard, which recently decided to cut Canadian fees to an average of 1.5 per cent for the next five years. The move will mean about a 10 per cent reduction in merchant fees.

Concerns about credit card transaction fees within foodservice have been well founded; credit cards are now used as payment in 13 per cent of all foodservice occasions, compared to eight per cent in 2007, which equates to almost 400 million more annual transactions. As overall market trends push us towards a more cashless society, this shift is not surprising, but it is certainly concerning to merchants who see profits vary by payment method.

The full service restaurant (FSR) segment should have a particular interest in this development, as credit cards are used more than 2.5 times more often than in quick service restaurants (QSR). Within FSRs, credit card usage increases as categories shift from family/midscale (22 per cent of occasions) to casual (27 per cent of occasions) to fine dining (42 per cent of occasions). With this in mind, it will be important for these operators to anticipate the changes they

will experience with the recent fee reductions.

Specifically, operators closer to the fine dining category can expect larger savings than those inline with the midscale segment.

Understanding consumer perspective Although it is important to understand the types of restaurants most likely to see credit card use, it is also significant to understand which consumers are using this form of payment. In doing so, operators can better predict the outcome of these changes based on their current demographics. In the FSR segment, for instance, men are more likely to use credit cards (30 per cent of occasions) than women (20 per cent of occasions). This skew to men is also evident within the fine dining category, where 47 per cent of men use a credit card compared to 37 per cent of women. This ten point gender gap in payment method is an example of how operators, specifically within the FSR segment, can better anticipate credit card usage based on their clientele.

Credit in the middle Higher income households are the most likely to use credit cards. Within FSR, 34 per cent of occasions among households with over $150,000-per-year income use a credit card, compared to 25 per cent among total consumers. Some of this over development is driven by the higher likelihood of these individuals to visit the fine dining category, which is known to see more credit card use.

Though higher income consumers are more likely to use credit cards, the strongest growth in use has come from middle-income individuals (households making between $60,000 and $100,000 annually). This consumer group has increased its credit card use within FSR by eight points since 2007, from 20 per cent to 28 per cent.

Taking this into consideration, FSR operators who cater more to this middle income consumer base can expect to see greater credit card use as this demographic continues to trend toward this payment method.

It is important to remember consumers are likely unaware of the changes in merchant fees that will be introduced in the market by April 2015. For this reason, this change in fees does not

necessarily mean a restaurant’s strategy to satisfy guests and drive traffic should alter. Rather, it is important for restaurants to properly understand the implications of this policy modification to their category and their customers’ demographics, in order to properly anticipate the outcomes and be able to effectively plan for upcoming changes to their financial models.

Scott Stewart is an account manager, foodservice Canada for The NPD Group. The NPD Group has more than 25 years of experience providing reliable and comprehensive consumer-based market information to leaders in the foodservice industry. For more information, visit www.npd.com or contact him at scott.stewart@npd.com.

ACCORDING TO NPD CREST, THERE WERE MORE THAN 860 MILLION FOODSERVICE VISITS IN 2014 AND MORE THAN $10 MILLION WERE PAID WITH A CREDIT CARD. A COMBINED 90 PER CENT OF THESE WERE WITH VISA AND MASTERCARD, WHICH RECENTLY DECIDED TO CUT CANADIAN FEES TO AN AVERAGE OF 1.5 PER CENT FOR THE NEXT FIVE YEARS.

PER CENT SHARE OF OCCASIONS PAID WITH CREDIT CARD

PER CENT SHARE OF OCCASIONS PAID WITH CREDIT CARD

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©2015 Firehouse Subs.

SOURCE: NPD GROUP/CREST/ YE AUG.14

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O N TA R I O R E S TAU R A N T N E W S

Beyond the grain

U.S. rice varieties and uses

Exploring Arkansas’ rice industry

Gary Sebree

Long Grain: Kernels are slender and four to five times as long as they are wide.

When cooked the grains are separate, light and fluffy. Rice varieties: U.S. long grain brown, white and parboiled, U.S. jasmine, U.S. basmati and U.S. aromatic red. Suggested uses: entrées, rice bowls, pilafs, stuffings, rice salads and jambalaya.

Medium Grain: Kernels are two to three times as long as they are wide. The cooked grains are moist and tender, with a greater tendency to cling. Rice varieties: U.S. medium grain brown and white, U.S. Arborio and U.S. black japonica. Suggested uses: sushi, rice bowls, risotto, paella, rice puddings and desserts.

Short Grain: Kernels are almost round in shape. After cooking, the grains are soft and clingy. Rice varieties: U.S. short grain and U.S. sweet. Suggested uses: sushi, paella, Asian dishes, rice puddings and desserts.

Source: USA Rice Federation

A 30-foot combine harvester at the Brantley farm.

Dow Brantley

Rice-producing states Arkansas: long, medium and short grain California: long, medium and short grain Louisiana: long and medium grain Missouri: long and medium grain Texas: long and medium grain Mississippi: long grain

By Kristen Smith STUTTGART, ARK—In a move intended to see more rice from south of the border end up in Canadian meals, the USA Rice Federation hosted foodservice industry representatives in the growing regions of Arkansas during this year’s harvest.

The state represents more than half (52 per cent) of U.S. rice production, which equates to more than 1.5 million acres of farmland devoted to the crop.

Last year, Canada was the United States’ fourth largest rice export destination. The U.S. exported more than 235,000 metric tons of rice to Canada in 2013, valued at $170 million. About 65 per cent of Canada’s rice comes from the U.S. At Gary Sebree’s farm, staggered planting gets started in late March and the rice matures in about 90 days. He said an average yield is 168 bushels per acre (45 pounds in a bushel), although a good year can bring in 250 per acre.

Rice is a water-intensive crop, and the clay soil base below the silt loam of the Grand Prairie is ideal for holding water after fields are flooded.

Growers typically harvest in August and September by threshing their fields with combines and deliver the rice to be stored and milled throughout the year. After harvest, many fields are flooded to prevent erosion, protect soil nutrients and control weeds.

“You’re maintaining a flood all year,” said Sebree, whose land becomes wetland for water fowl in the winter.

USA Rice Federation director Chuck Wilson said the idea that rice farming wastes water is a misconception. “In Arkansas, there is a lot of surface water. We try to use as much surface water as possible,” said Wilson, noting the flood is four inches or less.

Dow Brantley, Arkansas rice farmer and chairman of USA Rice, said the state has a plentiful supply of water and the industry in equipped to manage issues.

At the Brantley farm, the 10,000 acres of planted land produces rice, corn, soy and cotton.

“Of all the crops we grow, rice is the most consistent, year in and year out,” said Brantley.

The majority of rice on his farm is long grain, with about one third medium grain. “I would like to try some aromatic,” said Brantley. “Just for the fun of it, to see what we can do with it.”

As a national industry, medium grain production is down because of the recent California drought, which produces most of the country’s varieties of those size.

He said the farmers and producer co-ops in Arkansas are trying to find varieties that suit both the conditions and industry.

Sebree said there are about 43 varieties of rice growing in the state. “We are getting the university more involved,” Sebree said.

Paul Counce is a professor with the University of Arkansas at the Rice Research and Extension Centre, where they breed new varieties of rice.

Since the rice varieties are mixed at the mill, the different long grain and medium grain varieties must be similar within each category.

He said the soil on the Grand Prairie is excellent for rice, but it doesn’t grow much else.

The centre was established in 1927 and Counce said much of the research has focused on producing grains with intact kernels.

“Plant breeding is an art as well as a science,” said Counce. He said new varieties see about five years of testing and it takes between seven and 10 years before they are commercially available.

In 1943, Producers Rice Mill was formed by a small group of Arkansas farmers to better market their rice and the rice of their fellow growers.

With two mill sites, the 2,500-member co-op sells two thirds of its rice domestically while the remaining amount is exported. President and chief executive officer Keith Glover said 85 per cent stays in the Western Hemisphere. “Even though we export, we export to our neighbours,” said Glover.

Rice has to be dried to about 12 per cent moisture before it is milled. Brown rice is simply rice with the bran layer remaining. Scarified rice is lightly milled to decrease cooking time and maintain the nutrients in the bran layer.

Gary Reifeiss, Producers’ vice-president of marketing, sales and consumer products, said the largest portion of foodservice sales is parboiled rice, which takes less time to cook.

Parboiled rice is soaked inside the hull and retains some bran, giving it a golden hue.

Reifeiss noted that with rice, parboiled does not mean precooked—the hull prevents it from being cooked, but it softens inside and bran seals the pores of the grain. Starches are washed away allowing cooked rice to hold and be reheated better.

Co-op Riceland Foods, which has 5,500 farmer members, has 31 drying locations in the eastern portion of the state. It has seven rice mills, three of which are in Stuttgart, Ark., and also produces soy and rice bran oils as well as rice flour.

“As people continue to look for gluten free, rice fits very well,” said Terry Harris, Riceland vice-president of sales.

He said rice bran oil is “gaining some ground in foodservice,” noting, “like rice, it absorbs the flavours around it.” He called it a hardy oil that can be used multiple times.

“We are growing a very nice jasmine,” said Harris, adding he thinks the aroma and flavour are “spot on.”

He said the co-op has seen 20 years of continuous improvement when it comes to increased yield, reducing greenhouse gasses, land use, soil erosion, irrigation and water and energy use. “Our farmers have been doing this for decades; we don’t call it sustainability, we call it survival,” said Harris.

“There is no GMO rice produced in the U.S. commercially,” said Harris, noting it has been irradiated since 2006. He also said that because of the country’s regulations and requirements, he would expect to find more trace pesticide on rice from other countries.

John Reuther is the president and lab director at Eurofins Central Analytical Labratories in New Orleans, which tests for pesticide residue, metals and microtoxins.

“In general, I feel that U.S. food is the safest in the world,” said Reuther. “We very rarely see any pesticide residue on any U.S. products over one part per million.”

Jonathan Hobbs, who works in operations with Russell Marine Group, a New Orleansbased certifier and export logistics company, said he hasn’t seen a rice sample be denied for export.

In 2006 and 2007, three genetically modified varieties were found in more than 30 countries. “The rice industry came together and flushed that out,” Hobbs said, noting since then, Eurofins GeneScan lab has tested thousands of samples and haven’t found any GMO rice.

Hobbs said because of the drought in California, southern farmers grew more medium grains. “Rice is booming this year; everything is booming this year,” Hobbs said.

This trip was paid for by USA Rice Federation.

D E C E M B E R 2 014

Pastizza orders up Pronto

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COMING EVENTS Jan. 10-11: National Franchise & Business Opportunities Show, Metro Toronto Convention Centre, Toronto, ON. www.franchiseshowinfo.com

Feb. 3-4: The Greenbelt Fund’s Local Food Symposium, Queen’s Landing, Niagara-onthe-Lake, ON. ontariofresh.ca

Feb. 19-21: North American Association of Foodservice Equipment Manufacturers (NAFEM) Show. Anaheim Convention Center, Anaheim, Calif. www.thenafemshow.org

Jan. 27-29: Hotel, Motel & Restaurant Supply Show, Myrtle Beach Convention Center, Myrtle Beach, SC. www.hmrsss.com

Feb. 12: Canadian Association of Foodservice Professionals, Toronto Branch Top Management Night, The International Centre, Mississauga, ON. www.cafp.com

February 21-24: Canadian Society of Club Managers National F&B Conference, London, ON. www.cscm.org

Jan. 29-Feb. 1: Guelph Organic Conference & Expo 2015. University of Guelph, Guelph, ON. guelphorganicconf.ca

Feb. 18-19: Ontario Fruit & Vegetable Convention, Scotiabank Convention Centre, Niagara Falls, ON. www.ofvc.ca

March 1-3: Restaurants Canada Show, Direct Energy Centre, Toronto. www.restaurantshow.ca

Tonight, serve an evening they’ll remember forever...

Tonight they are yours. To enchant. To delight. To wow.

Only Mirabel offers the consistent and exacting quality From left: Chef Rebecca Alkalay-Houlihan, general manager Dimitri Petropoulos and assistant general manager Adrian Stein.

TORONTO—Pastizza opened its doors to a takeout concept in early December in Toronto’s St. Lawrence Market District as a way to cater to foot traffic and increase takeout orders alongside its restaurant, which opened this summer.

Pastizza Pronto shares a kitchen with Pastizza but has a separate entrance north of the 118 The Esplanade location.

“We wanted to offer something a little bit different than in our regular dining room,” general manager Dimitri Petropoulos told ORN. “This area really caters to office spaces and quick lunches. We wanted to offer nice, homemade Italian sandwiches that can be produced in a matter of minutes and taste absolutely fantastic.”

The small, 200-square-foot room is fully licensed and has several stools for waiting customers. The cornerstone of Pronto’s menu will be six different sandwiches including kobe beef pastrami, prosciutto and broken meat ball. Side salads and baked potato wedges will also be available with an average check of about $10.

“There will also be a retail portion attached to it,” Petropoulos said. “We make a whole bunch of stuff under our own label including our hot oils.”

The menu offerings, he said, will fall in line with the restaurant’s standard of house-made menu items with pasta, bread and sauces made on site. “You typically relate healthy meals to small portions, but you’ll continue to have a hearty Italian portion [at Pronto],” he said.

All of the menu items offered at Pastizza will also be available through Pronto.

The opening marks the completion of the first phase of the brand’s expansion plans. Petropoulos said the plan is to make sure both Pastizza and Pastizza Pronto are running smoothly and then open more locations. While it would be ideal for both concepts to remain side-by-side at future locations, Petropoulos said there’s a chance they could operate separately depending on the success of each.

118 The Esplanade, Toronto. (416) 901-9113, www.pastizza.ca, @pastizzaTO.

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IN THE HOSPITALITY INDUSTRY, IT IS IMPORTANT TO KEEP THINGS FRESH WITHOUT LOSING FOCUS AS TO WHAT MAKES YOUR BRAND UNIQUE. THIS MONTH, RN TALKED TO OPERATORS AND INDUSTRY EXPERTS TO GET THEIR TIPS ON PUTTING YOUR BEST FOOT FORWARD WHEN IT COMES TO RESTAURANT CONCEPT, DESIGN AND MENU RENOVATIONS ... AND HOW TO AVOID COSTLY MISSTEPS IN THE PROCESS. BREAD KNIFE BREAD PLATE NEWS STAFF

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DINNER FORK

Topper’s Pizza Founded in 1982 in Sudbury, ON, Topper’s Pizza has been franchising take-out stores for more than 20 years.

The 38-location chain introduced new concepts this year with the opening of two fast casual locations—the first in Chelmsford, ON, in March and the second in September in Collingwood, ON—and its first foray into institutional foodservice in Laurentian University for this school year through a deal with Aramark.

Keith Toppazzini, the chain’s president and chief operating officer, says fast casual is a solution to serving the millennial generation, with young adults being starved for time.

“Fast casual is a solution for a dining room experience at half the time without sacrificing food quality, food taste and ambiance,” he says.

Toppazzini notes fast casual allows potential for low-risk trial of the product at the cost of a slice and ideally, customers will come back for a sit down dinner or lunch with wine or beer. He says the concept puts the brand’s best foot forward.

“Quite frankly, pizza straight out of the oven will always trump pizza out of the box,” Toppazzini says. “Now we’re in a market where we are a dining choice, not just a takeout choice.”

He says it’s important to stay true to the foundations of the brand.

“It can be a risk if it’s a concept that is in a different direction; I think that this is concept that is a complement to our direction,” says Toppazzini.

Topper’s is offering the same menu at both concepts to ensure there isn’t customer confusion and ensure consistency, he says.

NAPKIN “As we expand our menu selection, we are going to continue to expand it in our delivery and carry-out locations simultaneously as we do it with the fast casual,” says Toppazzini.

The new concept—which Toppazzini says is still in the prototype stage and will continue improving—doubles the footprint from between 1,200 and 1,500 to about 2,500 square feet. Compared to the chain’s traditional pizzerias, there is also the additional cost of building out a dining room and including customer washrooms.

Toppazzini says the financial model has to work, and it is. In Collingwood, sales have increased by more than 30 per cent and the Chelmsford location has seen sales lift by 40 per cent, and is still growing, he says. “Those are indicators that we are heading in the right direction,” he says.

He says, regardless of whether there is a new concept, a remodel always means a lift in sales. “Bottom line, that’s our experience so far,” says Toppazzini.

SALAD FORK

Boston Pizza

With the opening of two urban concept locations in downtown Vancouver, Boston Pizza is delivering the brand’s story to a new area without losing its familiar identity.

“This isn’t a different concept, banner or brand,” says Alan Howie, executive vice-president of operations and development for Boston Pizza.

“We’re enhancing and building on the Boston Pizza brand by bringing the core menu and dining experience to guests in an urban/downtown setting. We’re giving them something familiar that fits in with their community and local surroundings.”

According to Howie, city dwellers often grew up in the suburbs where Boston Pizza is traditionally found and they are looking for a similar experience, only in a downtown core setting. “They’re now looking for a place like BP to take their families and to hang out and watch the game with their friends,” he says.

In mid-October, Boston Pizza opened an urban location in Vancouver at 808 Beatty St. in the stadium district. The 6,000-square-foot space has 275 seats, slightly bigger than a typical Boston Pizza. A second urban location is scheduled to open mid-December in Vancouver’s theatre district.

“We needed a location and experience that gave people the Boston Pizza menu items they love in a more dynamic environment,” Howie says.

The new urban concept includes a host of décor enhancements including a 291-inch, custom-made HD projection screen—according to the company, the screen is the largest in Western Canada.

“The new store design will make guests feel like they're in a downtown, urban restaurant and bar, but they can count on the same signature food and great experience that Boston Pizza is known for across the country,” says Howie.

The company recently celebrated its 50th anniversary and continues to open between 12 to 15 stores a year. Howies says it was an opportunity for the company to take stock of its roots and look ahead to see what’s coming. Every seven years, he says, stores under the Boston Pizza banner are renovated to keep them fresh and on the menu side, items are tweaked and new items are added.

“At the core of the brand, we’re about providing our guests with fresh, great-tasting food in a family-friendly, lively environment, and that won’t ever change,” says Howie.

Beckta 2.0 When the team behind Beckta, Play and Gezellig restaurants in Ottawa made the decision to move the company’s flagship to the historic Grant House at 150 Elgin St., there was a lot of consideration about maintaining Beckta’s identity in the move.

“The best way to look at it is that the original Beckta was a piece of art in the wrong frame,” says owner Stephen Beckta, who, along with his managing partners executive chef Mike Moffatt and director of hospitality Clay Cardillo, undertook moving the 12-year-old restaurant to what they informally called “Beckta 2.0” in mid-November.

“When we first opened the original restaurant, we didn’t know if more than three people would be coming through the doors,” says Beckta. “Over the years, it became clear that, through demand, we needed to be somewhere else. We wanted a stage—somewhere we could build something that could outlive us.”

Although the original location was also in an old home, working in Grant House presented challenges (“figuring out how to get the HVAC in was a big one,” says Beckta). The larger space allowed the group to add underground parking, a wheelchair-accessible lift and accessible washrooms, a separate, casual wine bar with a small plates menu, and four separate, private dining rooms on the second floor of the Beckta concept.

A team of architects and consultants, including Robertson Martin, worked on retrofitting modern conveniences into heritage mouldings dating back to 1875, open staircases, nine heritage fireplaces and stained glass. “There were so many elements that we wanted to preserve and enhance,” says Beckta.

Double-door entrances and 14-foot ceilings added to the sense of grandeur. The restaurant will be used as a case study by the city of Ottawa for future heritage redevelopments, says Beckta.

Despite the new location, it was important for the team to keep the identity of the original. “At the end of it all, it’s still Beckta restaurant,” he says. Preserving the intimacy of the fine dining experience at the original location, such as having seats with padded arms rather than banquettes, was key for Beckta, who served as general contractor for the space. For other operators undergoing a refresh, Beckta advises that keeping your brand first and foremost is key. “If you make something compelling, you can always fill your seats,” he says. “Don’t try to water it down to the lowest common denominator, and always keep your core values at heart—let those drive your design.”

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WATER GLASS

RVICE PLATE Shadow Lawn Inn

Miku Restaurant In Vancouver, waterfront locations with a view are a major draw for operators and restaurant patrons alike. When Aburi Restaurants Limited, the group behind Miku, Minami and Gyoza Bar, moved Miku from its location in Coal Harbour to the old Aqua Riva Restaurant space on the Burrard Inlet next to Canada Place, it was a chance to incorporate the surroundings into the design.

“There’s such a direct connection to the ocean and Vancouver with the views to Canada Place and the port,” says designer Julie Campbell, principal at SSDG Interiors Inc. “We didn’t change the brand direction of the restaurant so much as design a canvas and elements to enhance the brand focus.”

The new 6,730-square-foot, 214-seat location gave the restaurant group, helmed by chief executive officer Seigo Nakamura, a chance to implement some of the things that were missing from the previous location. “The old space had no place to wait during busy periods,” says Campbell. “With the new bar and lounge space, the owner said that their covers have increased substantially.”

Key to the Miku brand was maintaining the authenticity of materials and experience, as well as recreating the connection with the guest as they enter the space, such as being greeted by the open kitchen and the camaraderie with the sushi chef, says Campbell.

From the hostess stand carved out of a solid piece of granite, across the engineered oak floor and to the oval, three-inch thick, custom-cast glass bar, each touchpoint with the guest reaffirms a connection with nature. Underlying hints to the seafood focus are also scattered throughout the restaurant, such as a wave pattern reflection from the glass of the bar that evokes a water element, and a light fixture resembling fish scales. “There are a lot of subtleties at Miku that you might not notice the first time, which is interesting for the repeat diner,” she says.

When clients want to refresh their brand, Campbell always starts the process with vision meetings to ensure that they not only all focus on the end goal, but have priorities ranked.

If the improvement happens over an extended number of years, Campbell stresses the importance of revisiting the plan periodically. “Nothing lasts forever, especially from an aesthetic point of view,” she says. “But it’s important to have that overall plan so that small changes don’t lead to a Frankenstein effect in design.”

In Rothesay, NB, the Shadow Lawn Inn & Dining Room has been in Jamie Gallagher’s family for nearly 30 years. He and his wife Mary Ann took over operations in 2010. Since then, they have upgraded the property and tried to make the 32-seat dining room more approachable for locals, who make up about 75 per cent ofDINNER the restaurant’s clientele.

“Shadow LawnKNIFE is a fixture in the community; it’s been an inn for 60 years,” says Jamie. “Starting out, it was primarily used as a banquet facility and individual dining was introduced in the 1960s, SOUP but only by reservation. And that really was the case until about four years ago,” he says. Jamie says it was SPOON extremely formal, an image the couple are trying to overcome in their quest to have the restaurant be seen as a destination for dining.

Chef Markian Shafransky, formerly with Rossmount Inn and The Algonquin Resort in St. Andrews, NB, focuses on regional and seasonal cooking, using sustainably sourced products.

He started at Shadow Lawn in November 2013 and in January, started making menu changes, testing them and adjusting accordingly.

He says it starts with finding fresh product at a reasonable price and that he tries to use “minimal manipulation” when creating a dish. “For example, the halibut. Let the piece of fish speak for itself. It’s got a thin, little crust on top and a very simple smoked tomato butter sauce. It doesn’t need any more embellishment,” Shafransky says.

“We have some tried-and-true recipes that customers look for each time they are in,” says Mary Ann. Shafransky tweaked those a bit, but didn’t change the “core essence” of the dishes, which include sticky date pudding and lobster crepes.

Over the 28 years, a number of chefs have come through the kitchen, each introducing their own elements to the menu. “Their best items seem to stick and they lasted the test of time,” says Jamie.

He says before Shafransky came, a menu would be put in place and it wouldn’t change much for a five or six month period.

“When the gardeners show up at my back door … and the fish guys shows up with fresh oysters, that’s what it’s all about. What do you have? Let’s put it on the menu,” says Shafransky, who will often spend time letting diners know the story and inspiration behind what they are eating.

His advice to operators and chefs considering a menu revamp: avoid complicated recipes and too many elements. “Buy the best ingredient you can afford, treat it with the utmost respect, coax as much flavour as you can out of it, with minimal manipulation, and let the food do the talking for you,” Shafransky says.

Red Lobster

Until early November, Red Lobster customers wereGLASS faced with as many as five WINE pieces of merchandizing on the table and a menu chock-full of both seafood and non-seafood items. That, coupled with some accessibility issues, led the company to undertake a comprehensive menu redesign.

“We threw everything out the window and said ‘Let’s come up with a new approach here,’” says Danielle Connor, senior vice-president of menu strategy and development. “We knew it just wasn’t presented in a way that made it easy for our servers to help our guests find what they were looking for.”

The team introduced a binder system that, Connor says, falls in line with how people are consuming information today. The system lets single pages to be easily added or removed and reprinted across all locations allowing Red Lobster “to be more nimble and more flexible,” says Connor. The overall items are laid out in an intuitive manner: specials first, then appetizers and beverages followed by entrees and desserts. There’s liberal use of food photography, which caters to an audience who wants visuals, helps boost craveability and aids in overcoming potential nervousness about ordering new menu items, says Connor.

Red Lobster president Salli Setta says the process started by asking how to better satiate customers who come into the restaurant craving seafood.

They questioned whether they are offering the right types of seafood in the right way and how can that be presented on the menu to better showcase the variety.

“As a result of this comprehensive change, we believe we have a much clearer focus, a much sharper focus on seafood and specifically on our namesake lobster and we’re showcasing it in a format that elevates the variety and gives everybody the opportunity to see the seafood that we do have to offer,” Setta says.

Menu items that were not performing well and items the company considered “less satisfying” were taken off the menu, a number of which were not seafood items, although some were. Setta says new lobster-based entrees were introduced to better feature the company’s dish.

CUP ANDnamesake SAUCER “We needed to narrow the amount of things we were accomplishing with our menu,” she says. “The essence of the strategy is really focus.”

TEASPOON Restaurant News: Why should restaurants consider a redesign?

Eric Boulden: The decision to change should be driven by customer perceptions and expectations. Restaurant brands that are not committed to staying ahead of the marketplace and changing consumer expectations become stale by not challenging themselves to deliver great experiences.

RN: How important is design to a brand?

EB: Great brands use design to set the stage for a great experience. It is the right combination of the materials, finishes, lighting, objects and graphic expressions that supports the value perception. A distinctive graphic décor package will project the voice and personality that help to differentiate the restaurant.

ALAD PLATE ERIC BOULDEN, PRESIDENT OF TORONTO-BASED JUMP BRANDING & DESIGN INC., TALKS ABOUT DESIGN, BRANDING AND TRENDS.

INFORMAL TABLE SETTING

RN: What trends in design are you currently seeing?

EB: We have seen a rise in more authentic and discovered materials. Reclaimed wood has become the new brick. Coupled with milled metals and the warm glow of Edison-style lighting, the environments are welcoming and approachable. Discovered or found items mixing into modern expressions of design and detailing have also created interesting spaces.

RN: What’s the biggest challenge you have with your customers?

EB: Looking to make a difference in the brand through design. Design can play a very strong and meaningful role in the brand and experience, and if it is shortchanged, the impact, credibility and relevance of the brand experience could fall short of expectations.

A

This interview has been condensed and edited. For the entire interview, visit canadianrestaurantnews.com.

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O N TA R I O R E S TAU R A N T N E W S

5.

1.

4.

1. Piller’s charcuterie. 2.Naboo by Lainox.

3. B4RM4N. 4. Coos Bay bake ware.

5. Beaver Rock recyclable single serve cup.

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Piller’s meat Piller’s has introduced three new meats suited for foodservice charcuterie boards.

Westphalian Ham, is made from a family recipe, naturally smoked and then dry cured and aged over 80 days; Alpen Salami is an authentic German salami seasoned with piquant spices, double smoked, dry cured and aged for 30 days; and the Cervelat Salami is crafted from a traditional family recipe and is an authentic Austrian salami, with a blend of spices and garlic, naturally smoked, dry cured and aged for 30 days. www.pillers.com/foodservice

Oven in the cloud The Naboo by Lainox allows users to connect with cloud technology through a 10-inch touch screen panel.

Users can upload and download recipes and adjust settings. More than 280 recipes are preloaded on the machine with an additional 500 recipes available via cloud storage. Each recipe includes an overview of the dish, cooking method and presentation with pictures and videos available.

The machine’s multi-level cooking allows users to put different components of a meal in at the same time and have them finish concurrently, despite varying cooking times. www.naboo.lainox.it/en

Bartender replacement Magnified Self, a food and beverage tech company has introduced a cocktail shaker that connects to a smartphone application to help create a variety of cocktails.

Dubbed the B4RM4N, the device communicates to the app and in real time, analyzes the amount in the shaker and the percentage of competion. LED lights provide instant feedback. The project was launched on Kickstarter in late October, and is available for just under $100. According to the company, the device elimates the need for scales, measuring cups and skill: “just pour, shake and serve.” www.b4rm4n.com

Oven-to-table Libbey has released oven-to-table cookware. Cast iron serving accessories come in a variety of shapes and sizes including a round skillet, square skillet, pie plates with handles, oval tray, double-sided rectangle tray and Dutch ovens. The new line of Coos Bay bake-and-serve stoneware “are ideal for sharable appetizers and side dishes,” the company stated in a release. Libbey also released a line of ovenware available in several sizes and shapes including ramekin, deep casseroles, handled casseroles and rarebit. They are able to withstand high temperatures. www.libbey.com

OK-cup Barrie, ON-based Beaver Rock Rostery has released a 100 per cent recyclable single serve cup. The product recieved top honours for the most innovative product at the 2014 Grocery Innovations Canada Show held in Toronto in late November. “The single serve market has been a tremendous success so it was only natural that we looked for a way to reduce the environmental impact,” Mark Nastasiuk, president said in a statement.

Coffee and tea capsules are available. www.BeaverRockRostery.com

Ontario

buyers’ directory RESEARCH BY: PETER ELLIOTT Beverages Alcohol: Beer

Amsterdam Brewing Co. Barley Days Brewery Beau's All Natural Brewing Co. Beer Store Bellwoods Brewery Big Rock Brewery Ltd. Black Creek Historic Brewery Black Oak Brewing Company Block Three Brewing Company Brick Brewing Co. Ltd. Cameron's Brewing Co. Clocktower Brewpubs Cool Beer Brewing Co. County Durham Brewing Co. Creemore Springs Diageo Canada Inc. Esprit Agencies F&M Brewery Flying Monkeys Craft Brewery Grand River Brewing Granite Brewery Great Lakes Brewery Highlander Brew Company Kichesippi Beer Kilannan Brewing Company King Brewery Kirkwood Diamond Canada Kolonaki Group Labatt Breweries Lacey's Cellars Lake of Bays Brewing Company Lakes of Muskoka Cottage Brewery Lake of the Woods Brewing Company Left Field Brewery Liquor Control Board of Ontario MacLean’s Ales Inc. Mark Anthony Group Mill Street Brewery Molson Coors Brewing Company Muskoka Brewery Neustadt Springs Brewery Niagara College Teaching Brewery Nickel Brook Brewing Co. Old Credit Brewing Co. Ltd. Old Tomorrow Brewing Co. Oland Brewery PMA Canada Ltd. Premier Brands Premium Beer Co. Railway City Brewing Ramblin’ Road Brewery Farm Sawdust City Brewing Company Side Launch Brewing Company Silversmith Brewing Company

Sleeman Brewery & Malting Co. Sleeping Giant Brewing Company Steam Whistle Brewing Stratford Brewing Company Stroh Brewery Company Trafalgar Brewery TAPS Brewing Co. Inc. Trafalgar Brewing Company Walkerville Brewery Wellington County Brewery Ltd. Alcohol: cider

Applewood Cider Archibald Orchards & Estate Winery Bains Road Cider Company Beaver Valley Cider Big Rock Brewery Ltd. Brick Brewing Co. Ltd. Brickworks Ciderhouse Coffin Ridge Cider County Cider Company Duxbury Cider Co. Empire Cider Co. Hoity Toity Cellars Kirkwood Diamond Canada Liquor Control Board of Ontario Pommies Dry Cider Puddicombe Cider Spirit Tree Cidery Sunnybrook Farm Winery Thornbury Cidery Twin Pines West Avenue Cider Alcohol: coolers

Bacardi Canada

CaNada dry Mott's INC.

30 Eglinton Avenue West, Suite 600 Mississauga, ON L5R 3E7 Tel: 1-888-238-4410 Fax: 1-905-712-1703 www.canadadrymotts.ca

Constellation Brands Diageo Canada Inc. Diamond Estates Wines & Spirits Ltd. Kirkwood Diamond Canada Mark Anthony Group Alcohol: Wines

13th Street Winery 16 mile Cellar 2027 Cellars Ltd. Alvento Winery

Andrew Peller Limited Angels Gate Winery Ltd Atlantis Niagara Wines Aure Wines Back 10 Cellars Barefoot Wine Between the Lines Winery Calamus Estate Winery Calona Wines Caroline Cellars Cattail Estate Winery Cave Spring Cellars Ltd. Chateau des Charmes Wines Ltd. Churchill Cellars Ltd. Colaneri Estate Winery Colio Estate Wines Inc. Connoisseur Wines & Spirits Constellation Brands Corner Stone Estate Winery Coyote’s Run Estate Winery Creekside Estate Winery D'Angelo Estate Winery Di Profio Wines Limited Delaney Bachedler, Ltee Demoura Winery Diamond Estates Wines & Spirits Ltd. Ernest & Julio Gallo Winery Canada Ltd. Eurovintage International. Inc. Esprit Agencies Featherstone Estate Winery Fielding Estate Winery Flat Rock Cellars Ltd. Foreign Affair Winery Foster's Wine Estates Canada Frogpond Farm Gehringer Brothers Estate Winery Generations Wine Company Greenlane Estate Winery Harbour Estates Winery Henry of Pelham Family Estate Winery Hernder Estates Winery Inniskillin Wines Josephs Estate Wines Inc. Kacaba Vineyards Inc. Kew Vineyards Estate Winery Limited Kings Court Estate Winery Kirkwood Diamond Canada Kittling Ridge, division of Magnotta Winery Kolonaki Group Konzelmann Estate Winery Konzelmann Winery & Vineyards Lailey Vineyards Legends Estates Winery Lifford Wine Agency

Liquor Control Board of Ontario Lowrey Estate Vineyards and Winery Magnotta Winery Estates Ltd. Malivoire Wine Company Mark Anthony Group Marynissen Estates Ltd. Mike Weir Wine Inc. Mission Hill Winery Mountain Road Wine Company Nai Wine Group Co. Ltd. Niagara College Teaching Winery Organized Crime Winery, The Palantine Hills Estate Pearl Morissette Estate Winery Pelee Island Winery Peller Estates Wines Peninsula Ridge Estates Winery Limited Philippe Dandurand Wines Ltd. Pillitteri Estates Winery PMA Canada Ltd. Pondview Estate Winery Ltd. Puddicombe Estate Wines Ltd. Ravine Vineyard Estate Winery Redstone Winery Reif Estate Winery Inc. Reimer Vineyards Winery Ridge Road Estate Winery Ridgepoint Wines Inc. Riverview Cellars Estate Winery Rockway Glen Estate Winery Inc. Rosewood Estates Select Wines Southbrook Vineyards St. Hubertus Estate Winery Stonechurch Vineyards Stoney Ridge Cellars Ltd. Stratus Vineyards Limited Strewn Inc. Sue-Ann Staff Estate Winery Tawse Winery Inc. Terra Vineyards The Good Earth Vineyard and Winery The Ice House Winery Two Sisters Vineyards Corp.

Vieni Estates Vignoble Rancourt Winery Inc. Vineland Estates Wines Ltd. VP Cellars Estate Winery Westcott Vineyards Woodman Wines & Spirits

Corby Spirit and Wine Diageo Canada Inc. Dillon’s Small Batch Distillers Esprit Agencies Eurovintage International. Inc. Forty Creek Distillery Hiram Walker & Sons Intra Vino, formerly Vergina J. Cipelli Wines & Spirits Kirkwood Diamond Canada Kolonaki Group Lacey's Cellars Liquor Control Board of Ontario Ontario Spring Water Sake Company Ozawa Canada Inc. Pernod Ricard Canada PMA Canada Ltd. Toronto Distillery Co. Woodman Wines & Spirits coffee & teA

Beaver Rock Roastery Brazilian Canadian Coffee Canterbury Coffee Club Coffee Colonial Coffee Co. Cut Coffee Detour Coffee De Mello Palheta Douwe Egberts Coffee, formerly Sara Lee Coffee Elco Fine Foods Inc. Espresso Avenue Espresso Canada Euro-Milan Distributing Faema Canada Gerhards Importers Canada Ltd. Illy Espresso Canada Ltd. Java Works Coffee Inc. Kraft Foodservice Inc. McCullagh Coffee & Juiceables Metropolitan Tea Company Ltd., The Merchants of Green/Fresh Coffee Network Mixology Canada Inc. Mother Parker's Tea & Coffee Inc.

Alcohol: spirits

Bacardi Canada Beam Global Canada Inc. Canadian Iceberg Vodka Corp.

Charton Hobbs Inc. Churchill Cellars Ltd.

Nespresso CaNada

2121 rue Crescent, suite 302 Montreal, QC H3G 2C1 Tel: 514-609-8974 Fax: 514-905-3108 www.nespresso.com/pro chriss.lyness@nespresso.com

Nestle Foodservice Canada Nestle Professional/Vitality Foodservice Canada Ltd. Pig Iron Roasters Pilot Coffee Roasters Reunion Island Coffee Limited Schaerer Espresso Machines Social Coffee and Tea Company Specialty Beverage Solutions Starbucks Coffee Canada Station Cold Brew SupraMatic Inc. Tetley Canada Inc. Trudeau Corporation Van Houtte Inc. Whitefish Group fruit Juices

A. Lassonde Inc. Cafe Essentials Canada Dry Mott's Inc. Coca-Cola Beverages Ltd. Gerhards Importers Canada Ltd. Kraft Foodservice Inc. Nestle Professional/Vitality Foodservice Canada Ltd. Ocean Spray International Inc. Parmalat Canada Pepsi Beverages Canada Sunpac Foods Ltd. Sun-Rype Products Ltd. hot & cold

Associated Brands B.B.C. Sales & Service Ltd - West Berthelet Food Products Brazilian Canadian Coffee Bunn-O-Matic Corporation of Canada Cafe Essentials Canada Dry Mott's Inc. Canterbury Coffee Coca-Cola Beverages Ltd. Douwe Egberts Coffee, formerly Sara Lee Coffee Dr. Smoothie Brands E.D. Smith & Sons Ltd. Earth's Own Food Company Euro-Milan Distributing Faema Canada Gerhards Importers Canada Ltd. Harvey and Vern’s H.J. Heinz Company of Canada Ltd. Kraft Foodservice Inc. McCullagh Coffee & Juiceables Mixology Canada Inc. Mother Parker's Tea & Coffee Inc. Nestle Foodservice Canada Nestle Professional/Vitality Foodservice Canada Ltd.

Ocean Spray International Inc. Orchard County Juice Co. Pepsi Beverages Canada PreGel Canada Premium Near Beer Richardson Foods, division of Heinz Canada Saeco Canada Inc. Station Cold Brew Sunpac Foods Ltd. The Pop Shoppe Tonica Torani Italian Syrups W.T. Lynch Foods Limited WAters: cArBonAted,noncArBonAted

Blue Glass Water Corporation Coca-Cola Beverages Ltd. Danone Inc. Drink To Your Health Inc. Nestle Waters Canada Parmalat Canada Pepsi Foods Canada Q-Water

Décor

cArpets, rugs, MAts & flooring

Altro Floors Canadian Linen and Uniform Service Compass Flooring Ltd., division of Altro Floors Mul-T-Mat & Supply Co. No Skidding Products Inc. Schoolhouse Products Inc. Table & Chair Co. chAirs

Contract Supply Corp.

Decor-Resto Inc. Dor-Val Mfg. Ltd. GAR Chairs Grosfillex Holsag Canada Iron Furniture Ltd. Jamco Chairs Jetco Mfg. Ltd. JSP Industries Inc. Keca International Inc. Noram Interiors Ltd. Senior Custom Upholstering & Furniture Ltd. Table & Chair Co. United Chairs Inc. dAnce floors

BUM Contract Furniture Ltd. Rodo Industries

Ontario

buyers’ directory Schoolhouse Products Inc. Furniture, Furnishings: interior

BUM Contract Furniture Ltd. Contract Supply Corp.

Davidson Furniture Specialties Ltd. Decor-Resto Inc. Dor-Val Mfg. Ltd. GAR Chairs Holsag Canada Iron Furniture Ltd. Jamco Chairs JSP Industries Inc. Keca International Inc. Maywood Furniture Corp.

Noram Interiors Ltd. Schoolhouse Products Inc. Senior Custom Upholstering & Furniture Ltd. Simmons Canada Inc. Southern Aluminum Table & Chair Co. Furniture, Furnishings: exterior

Bum COntrACt furniturE

2750 Coventry Road Oakville, ON L6H 6R1 Toll Free: 1-855-337-2995 Fax: 416-901-8039 www.bumcontract.com info@bumcontract.com

Contract Supply Corp.

Dor-Val Mfg. Ltd. GAR Chairs Grosfillex Iron Furniture Ltd. J. B. Lynn & Associates Ltd. LCE Interiors Noram Interiors Ltd. Palette Furniture Southern Aluminum Table & Chair Co. Lamps, Lighting, accessories

North American Candle Panasonic Canada Inc. Simmons Canada Inc. Linen: tabLecLothes, napkins & tabLe skirting

Alsco Canada - Ontario Americo Inc. Bay West Paper (Wausau Paper) Canadian Linen and Uniform Service Cintas - The Uniform People Eden Textile George Courey Inc. Globe Hotelware Agency Inc. Marko by Carlisle Table Top Resources Tiimports Ltd. Tricific Enterprises Inc. menus, menu covers

Art Printing Company Creative Impressions Divine Menu Covers Ltd.

Kronos Menu Covers Menu Plus Inc. Menu By Design Menu Tools Inc. Mor's Menu Cover Mfg. menu boards

Impulse Graphics and Display Solutions Mainstreet Menu Systems Panasonic Canada POS Canada Inc. music

DMX Canada PC Music SIRIUS Satellite Radio SOCAN Sound Products Limited signs: custom, neon

Abracadra Signs Ketchum Manufacturing Inc. Mainstreet Menu Systems tabLe tops & bases

BUM Contract Furniture Ltd. Contract Supply Corp.

Dor-Val Mfg. Ltd. GAR Chairs Jamco Chairs Jetco Mfg. Ltd. Keca International Inc. Leader Laminators Limited Noram Interiors Ltd. Polar Pak Schoolhouse Products Inc. Southern Aluminum Table & Chair Co. uniForms

Alsco Canada - Ontario Ansell Canada Inc. Blackwood Career Apparel Canadian Linen and Uniform Service Chef Uniforms - Classic Chef Chef Works Canada Inc. Chef's Hat Inc. Cintas - The Uniform People

bakery equipment,

buFFet equipment,

suppLies

caFeteria equipment,

Anetsberger Brothers Inc. Bakers Pride Oven Company Brute Kitchen Equipment Inc. Canada Food Equipment Ltd. Lockwood Manufacturing Inc. Crown Custom Metal Spinning Inc. Distex M & M Inc. Doyon Equipment Inc. Earthstone Wood/Gas Fire Ovens Euro-Milan Distributing Faema Canada Flour Confections Garland Canada Harvest Corporation Hobart Food Equipment Group Canada (FEG) Igloo Food Equipment Ltd. Lessard Agencies Ltd. - Foodservice Equipment Master-Bilt Products McCall's Bakers Warehouse MFG Tray Co. Moretti Forni MVP Group, formerly Canadist International NU-VU Food Service Systems Rational Canada Inc. Silesia Velox Grill Machines Ltd. Stephan Machinery (Canada) Ltd. The Middleby Corporation Unifiller Systems Inc. Univex Corporation barbecue equipment, smokers

Brute Kitchen Equipment Inc. Cookshack Inc. Crown Verity Inc. GBS Foodservice Equipment M.K.E. Industries NU-VU Food Service Systems Pig Out Roasters Pitco Frialator Inc. Smokaroma, Inc. Southern Pride Distributing LLC bar equipment

Imagewear (Div. Mark's Work Wearhouse No Limits Design Ronco Protective Products SanJamar Shoes for Crews, LLC Showa Best Glove Sika Footwear, a division of Ecolad Skechers

Tricific Enterprises Inc. Unisync Work Authority

Equipment

American Metalcraft Inc. Azbar Inc. Bar Maid Electric Glass Washers Beer Gas Systems Blendtec BUM Contract Furniture Ltd. Draught Services Euro-Milan Distributing Faema Canada Freepour Controls Inc. Hamilton Beach Brands Inc. Harco Enterprises Ltd. ISI Cream Whipper/Jascor Housewares Inc. Magnuson Industries, Inc. Master-Bilt Products Nor-Lake Inc. Perlick Corporation POS Canada Inc.

atm machines

Access Cash Del-Coin Direct Cash ATM Inkas Group of Companies

Sure Shot Precision Pours Zuccarini Importing Co. Ltd.

banquet

Bauscher Hepp Inc. B.B.C. Sales & Service Ltd - Ontario Browne + Co. Brute Kitchen Equipment Inc. BUM Contract Furniture Ltd. Bunn-O-Matic Corporation of Canada Canada Cutlery Inc. Celco Inc. Front of the House G.E.T. Enterprises Inc. Hatch Industries Ltd. Kason Industries Lessard Agencies Ltd. - Foodservice Equipment Lockwood Manufacturing Company PanSaver Ovenable Pan Liners Prince Castle Inc. Randell Manufacturing Rational Canada Inc. Silesia Velox Grill Machines Ltd. Southern Aluminum Specialty Beverage Solutions Sterno Candle Lamp Syracuse China Company Tableware Solutions Ltd. Tomlinson Industries Total Table Top Plus SCA Tissue Vollrath Company L.L.C. carts, carriers

BUM Contract Furniture Ltd. Brute Kitchen Equipment Inc. Cambro Manufacturing Company Carter-Hoffmann Forbes Industries Hatch Industries Ltd. Johnson-Rose Inc. Rubbermaid Canada Commercial Products Tarrison Products Ltd. china, dinnerware, FLatware & gLassware

Anchor Hocking Bauscher Hepp Inc. Browne + Co. Dudson (North America) European Hotel & Restaurant Imports Ltd. Fortessa of Canada Front of the House Globe Hotelware Agency Inc. Homer Laughlin China Co. Igloo Food Equipment Ltd. IVO Cutlery Canada Ltd. Johnson-Rose Inc. Libbey Canada Inc. Noritake Canada Limited Oneida Canada Ltd. Recoplast Ltd. Sirius Tabletop Corporation Steelite International Canada Ltd. Syracuse China Company Table Top Resources Tableware Solutions Ltd. The Hall China Co.

Trudeau Corporation Villeroy & Boch Tableware World Tableware Inc. WWRD Canada Inc. (Wedgewood, Waterford, Royal Doulton) Zwilling J.A. Henckels Canada Ltd. cLeaning

3M Canada Company, Building and Commercial Services Division, Food Services

P RO F E SS IO N AL P RO D U CTS COMPANY

CLOrOx PrOfEssiOnAL PrOduCts COmPAny

150 Biscayne Crescent Brampton, ON L6W 4V3 TEL: 1-866-789-4973 FAX : 905-454-6670 www.cloroxprofessional.ca cleaning@ clorox.com

Colgate-Palmolive Canada Inc. Darco Sales & Service

ECOLAB

5105 Tomken Rd Mississauga, ON L4W 2X5 Tel: 1-800-352-5326 www.whycleanmatters.com marketing@ecolab.ca

concession equipment, suppLies

A.J.Antunes & Co. APW Wyott B.B.C. Sales & Service Ltd - West Cooper-Atkins Corporation Great Western Products Hatco Corporation Igloo Food Equipment Ltd. Megcour Foodservice Inc. Serve-Canada Food Equipment Ltd. Server Products Silesia Velox Grill Machines Ltd. Specialty Beverage Solutions Star Manufacturing International Inc. TFI Food Equipment Solutions Inc. Tomlinson Industries SCA Tissue containers (Food)

Berry Plastics Cambro Manufacturing Company CKF Inc. (Royal Chinet) Conference Cup Ltd. D&W Fine Pack Genpak Georgia Pacific Canada Consumer Products Hatco Corporation M & Q Plastics Inc. Pactiv Canada Inc. Polar Pak Reynolds Food Packaging Canada Inc. Rubbermaid Canada Commercial Products Serve-Canada Food Equipment Ltd. Willoughby Distribution Inc. deaLer: equipment

Intersteam Technologies Pressure Kleen Services Co. Inc. Procter & Gamble Inc. Sundance Pressure Cleaning coFFee equipment

Alfa Cappuccino Imports Inc. B.B.C. Sales & Service Ltd - Ontario B.B.C. Sales & Service Ltd - West Bunn-O-Matic Corporation of Canada Canterbury Coffee Douwe Egberts Coffee, formerly Sara Lee Coffee Espresso Avenue Espresso Canada Euro-Milan Distributing

Hamilton Beach Brands Inc. McCullagh Coffee & Juiceables Mother Parker's Tea & Coffee Inc. Nespresso Canada Nestle Professional/Vitality Foodservice Canada Ltd. Newtech Beverage Systems Ltd. Reunion Island Coffee Limited Saeco Canada Inc. Schaerer Espresso Machines SupraMatic Inc. Swissh Commercial Equipment Inc. Tomlinson Industries Van Houtte Inc. Zuccarini Importing Co. Ltd.

Advantage Restaurant Supply Niagara Falls Arctic Refrigeration and Equipment Barrie Equipment Sales Inc. (RED) Brokerhouse Distributors Inc. Bunzl Canada Ltd. (ESI) - Oakville Butcher and Restaurant Equipment C.A. Paradis Inc. Campione Restaurant Supply Inc. Canada Food Equipment Ltd. Celco Inc. Chesher Equipment Ltd. Chris's Store Fixtures Cook's Mate Restaurant Equipment Supply Inc., The (RED) Custom Stainless Works Inc. D.S.W. Restaurant Equipment Suppliers Inc. David Food Processing Equipment Del-Bac Sales Ltd. (ESI) Demenz Restaurant and Hotel Supplies Ltd.(ESI) Dinetz Restaurant Equipment Ltd. Eurodib Golden Horseshoe Hotel & Restaurant Supply Guardsman Distributors H & K Canada Hamilton Store Fixtures Ltd - HSF Hanway Restaurant Equipment Hendrix Restaurant Equipment & Supplies - Brockville Head Office Hendrix Restaurant Equipment & Supplies - Kingston Hendrix Restaurant Equipment &

Supplies - London Hendrix Restaurant Equipment & Supplies - Ottawa Hendrix Restaurant Equipment & Supplies - Pickering Hobart Food Equipment Group Canada (FEG) Igloo Food Equipment Ltd. Illume Restaurant Supply - The Candle Specialists J.F.S. Restaurant Equipment Ltd. (RED) Jarden Consumer Solutions Jordash Co. Ltd. Kitchenaid Canada La Compagnie Empire Crockery Level It Inc. LG Electronics Canada Maxum The Commercial Kitchen Depot MCL Hospitality Ltd. Mel's Restaurant Supplies Nella Cutlery Inc. Nella Cutlery & Food Equipment Inc. Niagara Restaurant Supply Ltd. Nikolaou Restaurant Equipment Ltd. PSI Bar & Restaurant Supplies Reliable Food Service Equipment Roma Caribbean Hotel & Restaurant Supply Ltd. Russell Food Equipment Ltd - London Russell Food Equipment Ltd - Ottawa Russell Food Equipment Ltd - SSMarie Russell Food Equipment Ltd Thunder Bay Russell Food Equipment Ltd - Toronto S.T.O.P. Restaurant Supply Ltd. Sharply Restaurant Equipment and Supplies Silver Star Metal Fabricating Inc. Sodexo Ontrack Purchasing Services Specialty Beverage Solutions Spring Air Systems Sun Bakery Equipment Sales Ltd. Moncton Sunshine Bar & Restaurant Supply Tiba Restaurant Equipment Service Trans Canada Store & Restaurant Supplies Ltd. (RED) Trillium Sales & Marketing Trimen Food Service Equipment Inc. Puddifoot Williams Food Equipment Co. Ltd. Yue Po (Canada) Co. Ltd. dish washing equipment, suppLies

Avmor Ltd./Kleen Canada Blakeslee Foodservice Equipment Burlodge Canada Ltd.

Cooper-Atkins Corporation

Hobart Food Equipment Group Canada (FEG) Insinger Machine Co.

Jet Tech Systems/Canadist International Magic White Inc. Meiko USA, Inc. Miele MVP Group Power Soak Procter & Gamble Inc. San Jamar Foodservice Solutions JYJ Swissh Commercial Equipment Inc. Total Table Top Plus Union Gas Whirlpool Corporation Dispensers (nonBeverage)

Chef Specialties Dante Group International Ltd. Ecolab Kruger Products Limited San Jamar Foodservice Serve-Canada Food Equipment Ltd. SCA Tissue

DistriButor: equipment

Arctic Refrigeration and Equipment Duke Manufacturing Co. Hamilton Agencies Hamilton Store Fixtures Ltd - HSF

IGLOO FOOD EquIPmENt

370 Norfinch Drive Toronto, ON M3N 1Y4 Tel: 416-663-3051 Toll Free: 1-888-408-8819 Fax: 416-663-5793 www.igloofoodequipment.com info@igloo400.com

LRS Paging Magnuson Industries, Inc. Reliable Food Service Equipment Rabco Food Service Limited fooD proCessing

equipment

equipment &

B.B.C. Sales & Service Ltd - Ontario Berg Liquor Controls Bunn-O-Matic Corporation of Canada Chef Specialties Draught Services Hoshizaki America Inc. IMI Cornelius Inc. Magnuson Industries, Inc. Megcour Foodservice Inc. Pepsi Beverages Canada Regal Ware Inc. Saeco Canada Inc. Salton/Jascor Serve-Canada Food Equipment Ltd. Specialty Beverage Solutions Toronto Hospitality UBC Group Western Refrigeration & Beverage Equipment Ltd. Zumex Canada Display Cases: refrigerateD & nonrefrigerateD

A.J.Antunes & Co. Brute Kitchen Equipment Inc. Cool King Refrigeration Ltd. Coolmate Rentals Decastris Refrigeration Euro-Milan Distributing Faema Canada General Refrigeration HABCo. Henny Penny Corporation Hoshizaki America Inc. IFI Ontario (Decastris) Igloo Food Equipment Ltd. Lessard Agencies Ltd. - Foodservice Equipment Lockwood Manufacturing Company Master-Bilt Products QBD Modular Systems Silver King True Refrigeration Western Refrigeration & Beverage Equipment Ltd.

BlenDers

B.B.C. Sales & Service Ltd - West Berkel Company Bettcher Industries Inc. Dynamic International Electro Freeze Globe Food Equipment Co. Igloo Food Equipment Ltd. Tarrison Products Ltd. Tiger Canada Distribution Univex Corporation Varimixer c/o Garland Canada Vitamix Waring Commercial fryers

44 Degrees North American Range Anetsberger Brothers Inc. APW Wyott Autofry Distex M & M Inc. Frymaster Corp. c/o Garland Commercial Ranges Garland Canada GBS Foodservice Equipment General Filtration Henny Penny Corporation Keating of Chicago Inc. Kendale Products Ltd. M.K.E. Industries Motion Technology Inc. Perfect Fry Company Permul Limited Pitco Frialator Inc. TFI Food Equipment Solutions Inc. griDDles, grills

Accutemp Products Inc. Anetsberger Brothers Inc. APW Wyott Bakers Pride Oven Company Electrolux Professional (Dito) Garland Canada GBS Foodservice Equipment Lessard Agencies Ltd. - Foodservice Equipment M.K.E. Industries MVP Group, formerly Canadist International

Permul Limited S.L. Crawford & Associates Ltd. S.P. Sales Canada Inc. Total Tabletop Plus Inc. Unisync W.D. Colledge Co. Ltd.

HvaC

miCrowave ovens

Canplas Industries Ltd. LG Electronics NRG Equipment Inc.

Amana Commercial Products MVP Group, formerly Canadist International Panasonic Canada Inc. Permul Limited Serve-Canada Food Equipment Ltd. Sharp Electronics of Canada

iCe maCHines, CuBers,

Dispensing (Beverage)

Permul Limited Pitco Frialator Inc. Quest Metal Works Ltd., div. of Russell Food Equipment Ltd. The Middleby Corporation Wood Stone Corporation

iCe storage

Bunn-O-Matic Corporation of Canada Canada Food Equipment Ltd. Hoshizaki America Inc. Ice-O-Matic/Mile High Equipment Co. Ltd. Kold-Draft Magic White Inc. Manitowoc Ice Inc. Permul Limited TFI Food Equipment Solutions Inc. inDuCtion Cooking

CookTek Electrolux Professional (Dito) Globe Hotelware Agency Inc. Heartland Food Products KBC Specialty Products Inc. Regal Ware Inc. Vollrath Company L.L.C. kettles: steam & eleCtriC

JustSteph Sales Inc. Merco Products, division of Manitowoc The Middleby Corporation Tomlinson Industries knives, knife sHarpening

Bettcher Industries Inc. Canada Cutlery Inc. Chef Works Canada Inc. Dexter-Russell, Inc. IVO Cutlery Canada Ltd. Nella Food Equipment SMICO Inc. Smooth Edge Sharpening Service Victorinox Switzerland Zwilling J.A. Henckels Canada Ltd. launDry equipment, supplies

Coinamatic Commercial Laundry Inc. Ecolab Harco Ltd. Magic White Inc. Miele Milnor Laundry Systems Unimac Union Gas Whirlpool Corporation manufaCturers agents

Arnott Distributors Inc. BUM Contract Furniture Ltd. Chesher Equipment Ltd. Collis Group Dayco Distributing Ltd. Fort Marketing Ltd. - West KGB Marketing Inc. Maximum Food Sales & Marketing Inc. Megcour Foodservice Inc. Nunes Culinary Source

ovens: Bakery, ComBination, ConveCtion

Belleco, Inc. Brute Kitchen Equipment Inc. Canada Food Equipment Ltd. Doyon Equipment Inc. Earthstone Wood/Gas Fire Ovens Equipex Ltd Eurodib Henny Penny Corporation Igloo Food Equipment Ltd. NU-VU Food Service Systems Sipromac/Picard Ovens pasta making equipment, proDuCts

Bluebird Mfg. Crown Custom Metal Spinning Inc. Espresso Avenue Faema Canada Stephan Machinery (Canada) Ltd.

What A Pizza Wood Stone Corporation plastiCware: DisposaBle

Berry Plastics Cowling and Braithwaite Co. Ltd. G.E.T. Enterprises Inc. Georgia Pacific Canada Consumer Products Harco Enterprises Ltd. Norseman Plastics Pactiv Canada Inc. Polar Pak Reynolds Food Packaging Canada Inc. Solo Cup Canada Stir Sticks & Picks International Inc. Tiimports Ltd. Total Table Top Plus Unisource Canada Inc. pos systems

AM/PM Service Ltd. Armagh Cash Register Ltd. Casio Canada Ltd. Caterease Software/Horizon Business Services Chase Paymentech Canada CLS Info Givex HDX Solutions Hospitality Solutions Ottawa InnSource Solutions Inc. Justin eTraining Key POS

proDuCts

Alfa Cappuccino Imports Inc. American Metalcraft Inc. Anetsberger Brothers Inc. APW Wyott Bakers Pride Oven Company Bluebird Mfg. Brute Kitchen Equipment Inc. Canada Food Equipment Ltd. Lockwood Manufacturing Inc. Crown Custom Metal Spinning Inc. CTX, A Middleby Company Distex M & M Inc. Electrolux Professional (Dito) Euro-Milan Distributing Faema Canada Garland Canada Hatco Corporation Lockwood Manufacturing Company Master-Bilt Products Merco Products, division of Manitowoc Moretti Forni PanSaver Ovenable Pan Liners Robot Coupe Serve-Canada Food Equipment Ltd. The Middleby Corporation Thunderbird Food Machinery Inc. Tomlinson Industries

rotisseries

American Range Bakers Pride Oven Company Blodgett Oven Company Distex M & M Inc. Garland Canada GBS Foodservice Equipment Hardt Equipment Manufacturing Igloo Food Equipment Ltd. Kendale Products Ltd. Lessard Agencies Ltd. - Foodservice Equipment M.K.E. Industries NU-VU Food Service Systems Permul Limited Pitco Frialator Inc. Quest Metal Works Ltd., div. of Russell Food Equipment Ltd. Rational Canada Inc. Southern Pride Distributing LLC The Middleby Corporation The Montague Company Toastmaster, a Middleby Company Vollrath Company L.L.C. Wood Stone Corporation Arctic Refrigeration Igloo Food Equipment Ltd. Master-Bilt Products

Heaters

pizza equipment,

ranges, Broilers &

refrigeration

patio equipment,

BUM Contract Furniture Ltd. Calcana Industries Ltd IR Energy Inc. J. B. Lynn & Associates Ltd. Patron Products Inc. Schwank Ltd.

raCks & storage

Brute Kitchen Equipment Inc. Cres Cor Crown Custom Metal Spinning Inc. Ecolab Julien Commercial Kitchen Solutions Market Forge Industries Inc. Metropolitan Wire (Canada) Ltd.

restroom equipment,

Matrix Integrated Solutions Menu Tools Inc. Micros Systems Inc. NCR Canada Ltd. Radiant Systems Panasonic Canada Inc. PixelPoint

POS CANADA

5580 Ambler Drive Mississauga, ON L4W 2K9 Tel: 905-629-2990 Fax: 905-629-9552 www.poscanada.com info@poscanada.com

supplies

Alpine Specialty Chemicals Ltd Avmor Ltd./Kleen Canada Canadian Linen and Uniform Service Cascades Tissue Group Cintas - The Uniform People Deb Canada Inc. Diversey Canada Inc./Drackett Professional Ecolab Georgia Pacific Canada Consumer Products KBC Specialty Products Inc. Kruger Products Limited Procter & Gamble Inc. Rubbermaid Canada Commercial Products SanJamar SCA Tissue sCales

POS Systems Ltd. Profitek P.O.S. Solutions Radeon Advanced POS Solutions Sharp Electronics of Canada Silverware POS Inc. Squirrel Systems Sweda Canada Inc. Technic POS Teletec Systems Inc. Toshiba TEC Canada Inc. Trim POS Visual Information Products Halo (Vivonet Inc.) VolantĂŠ Systems

Browne + Co. Ecolab Gemsys Money Handling Systems Globe Food Equipment Co. JustSteph Sales Inc. Kilotech Toshiba TEC Canada Inc. sliCers

Berkel Company Bizerba Canada Inc. Canada Cutlery Inc. Globe Food Equipment Co. POS Canada Inc. Robot Coupe

Total Table Top Plus Univex Corporation Vollrath Company L.L.C. tHermometers

Cooper-Atkins Corporation DayMark Safety Systems Ecolab Thermor Ltd. Total Table Top Plus toasters

Belleco, Inc. Hamilton Beach Brands Inc. Hatco Corporation JustSteph Sales Inc. Lessard Agencies Ltd. - Foodservice Equipment Merco Products, division of Manitowoc Prince Castle Inc. The Middleby Corporation trays

Cambro Manufacturing Company Carlisle Foodservice Products Cima-Pak Corp.

G.E.T. Enterprises Inc. Johnson-Rose Inc. MFG Tray Co. Norseman Plastics Pactiv Canada Inc. Polar Pak Rubbermaid Canada Commercial Products utensils: kitCHen & Cooling

Bluebird Mfg. Brama Inc. (RED) Canada Cutlery Inc. Chef Specialties G.E.T. Enterprises Inc. IVO Cutlery Canada Ltd. Johnson-Rose Inc. Thermor Ltd. Thunder Group Inc. Total Table Top Plus Trudeau Corporation Zwilling J.A. Henckels Canada Ltd. warming & HolDing equipment

Alto-Shaam Canada Inc. Carter-Hoffmann CookTek Equipex Ltd FWE - Food Warming Equipment Co. Inc. GBS Foodservice Equipment Kendale Products Ltd. Master-Bilt Products Metropolitan Wire (Canada) Ltd.

Food

appetizers, Hors D'ouevres

Barber Foods Bonte Foods Limited Clearwater Seafoods Limited Partnership Grand River Foods Expresco Foods High Liner Foods Inc. IFC Seafood Janes Family Foods Ltd. King and Prince Seafood Kontos Foods

Ontario

buyers’ directory McCain Foods Canada Olymel/GalCo. Reuven International Selkirk Foods Willowfield Enterprises Ltd Bakery Products

ACE Bakery Ardent Mills, formerly Horizon Milling Backerhaus Veit Ltd. BakeMark Ingredients Canada Ltd. BakeMark Ingredients Canada Ltd. (AFD) - Richmond HO Canada Bread Company Ltd. Carole's Cheesecake Company Ltd. Chudleigh's Coveted Cakes Dealers Ingredients Inc. Dufflet Pastries, A division of Best Baking Inc. English Bay Batter Inc. Fiera Foods Company Flour Confections General Mills Canada Corporation Give and Go Prepared Foods Gourmet Baker Inc. Handi Foods Ltd./Mediterranean Bakery Kirkwood Kitchens Kontos Foods L & M Bakers Supply Co. La Danoiserif La Rocca Creative Cakes Lentia Enterprises Ltd. Toronto McCall's Bakers Warehouse McCormick Canada Oakrun Farm Bakery Ltd. Otis Spunkmeyer Canada Ltd. P & H Milling Group Pfalzgraf Patisserie PreGel Canada Puratos Canada Inc. Qzina Specialty Foods Western Waffles Ltd. Richardson Foods, division of Heinz Canada Rich Products of Canada Saputo Foods Ltd. (Dairyworld Foods) Solis Mexican Foods Inc. The Original Cakerie Ltd. Tradition Fine Foods Ltd. Weston Foodservice Ltd. Wow! Factor Desserts cheese, cheese Products

Agropur

Black River Cheese Chicago 58 Food Products Limited Dealers Ingredients Inc. Fifth Town Artisan Cheese Finica Food Specialties Flanagan Foodservice Central Ivanhoe Cheese Inc. Jan K. Overweel Ltd. Kraft Foodservice Inc. Monforte Dairy Neilson Dairy Parmalat Canada Salerno Dairy Products Limited

Saputo Foods Ltd. (Dairyworld Foods) Skotidakis Farm Solis Mexican Foods Inc. Upper Canada Cheese Company cookies & confectionery

Dare Foods Limited - Food Service Division Rich Products of Canada condiments: General

Derlea Brand Foods E.D. Smith & Sons Ltd. H.J. Heinz Company of Canada Ltd. JFC International (Canada) Inc. Kikkoman Sales USA, Inc. Kraft Foodservice Inc. McIlhenny Company Olive-it Canada Reckitt Benckiser Canada Inc. Richardson Foods, division of Heinz Canada Select Food Products Ltd. Smucker Foods of Canada Strub Brothers Limited Unico Inc. Unilever Foodsolutions Wing's Foods of Alberta Ltd. dairy Products

Dealers Ingredients Inc. Elco Fine Foods Inc. Gay Lea Foodservice Kozy Shack Enterprises Natrel Inc. Neilson Dairy Parmalat Canada Saputo Foods Ltd. (Dairyworld Foods) SunOpta Inc. deli meats

Brandt Meat Packers Ltd. Expresco Foods Olymel/GalCo. Pillers Springer's Meats Inc. desserts & dessert Products

Berthelet Food Products Berzaci Carole's Cheesecake Company Ltd. Chapman's Ice Cream Chudleigh's Coveted Cakes Euro-Milan Distributing Faema Canada Flour Confections Good Humor/Breyers Ice Cream Gourmet Baker Inc. Gumpert's Kontos Foods La Rocca Creative Cakes Martin Desserts McCain Foods Canada McCall's Bakers Warehouse

Rich's Products of Canada

Shalit Fine Foods The Eli's Cheesecake Company Unilever Ice Cream W.T. Lynch Foods Limited Wow! Factor Desserts distriButors: food

100km Foods Inc. Better Food Concepts Christian Bros. Restaurant Supplies Ltd. Costco Wholesale Canada Ltd. Coveted Cakes Empire Foods Ltd. (ITWAL) Findlay Foods Ltd. - Kingston

Flanagan Foodservice Inc. Kitchener Flanagan Foodservice Inc. - Owen Sound Flanagan Foodservice Inc. - Sudbury Gordon Food Service - Milton Giraffe Food & Beverage Greenhouse Central IFC Seafood Kariba Foods Ltd. Kehan Food Imports Inc. Kronos Foods Ltd. Mercury Wholesale Foods Morton Wholesale Ltd. North Ontario Food Sales Olympic Wholesale Co. Ltd. Reliable Food Supplies Inc. Ricco Food Distributor Sheridan Specialties Skor Wholesale Marketplace, division of Colabor Stewart Foodservice Inc. Summit Food Service Distributors Inc. - London Summit Food Service Distributors Inc. - Mississauga Sysco - Central Ontario Sysco - Kingston Sysco - Milton Sysco - Thunder Bay Sysco - Toronto Sysco - Windsor Sysco - Woodstock Sysco Bedell's - London Sysco Bedell's - Dover Centre Tannis Food Distributors Trent Valley Distributors Ltd. Willowfield Enterprises Ltd Wow! Factor Desserts

Les Plats du Chef (Thyme & Truffles) Marsan Foods Ltd. Meat & Livestock Australia Nestle Foodservice Canada Pasta International Peter the Chef Fine Foods Ltd. Pintys Delicious Foods The Meat Factory ethnic foods/kosher

Azuma Foods (Canada) Co Ltd ConAgra Foods Canada Inc. Elco Fine Foods Inc. Finica Food Specialties Grecian Delights Heritage Frozen Foods Ltd. Italpasta Ltd. Ivanhoe Cheese Inc. Jan K. Overweel Ltd. Japan External Food Organization JFC International (Canada) Inc. Kontos Foods Kronos Foods Ltd. McCormick Canada Meaty Meats Inc. Mission Foods Naleway Foods Ltd. Ozawa Canada Inc. Patak's Foods Limited Patty King International Pintys Delicious Foods Queens Pasta Rosina Food Products, Inc. Shalit Fine Foods Solis Mexican Foods Inc. Sonora Foods Tatangelo's Wholesale Fruits & Vegetables Wing's Foods of Alberta Ltd. Wong Wing Foods, a divison of McCain Foods fish, seafood & shellfish

Alaska Seafood Marketing Institute Allseas Fisheries Inc. Aqua Star Inc. Atlantic Aqua Farms Inc. Azuma Foods (Canada) Co. Ltd. Clearwater Seafoods Limited Partnership Clover Leaf Seafoods Inc. Confederation Cove Mussel Co. Ltd. Export Packers Company Limited Flanagan Foodservice Central Grand River Foods

entrees

Carmen Creek Gourmet Bison Clearwater Seafoods Limited Partnership Expresco Foods Grand River Foods Heritage Frozen Foods Ltd. Kirkwood Kitchens

food Broker

Aliments AGG Foods C. B. Powell Corporation C.W. Shasky & Associates Ltd. Concord National Inc. - Ontario Freeman Signature International Pacific Sales Ltd. J.L. International Magnum Food Brokers Inc. McCormack Bourrie Sales & Marketing PJB - Primeline - A Marketing and Sales Group Provision Sales & Marketing Inc. Rosemount Sales & Marketing Starr Alliance Sales & Marketing Agents T. McConnell Sales & Marketing Ltd. Total Focus Foodservice Sales & Marketing Inc. Tree of Life Canada Inc. Trimark Sales & Marketing TTS Marketing Uniidirect Sales & Marketing Upper Canada Food Group Ltd. french fries, onion rinGs

Cavendish Farms Lamb Weston Canada McCain Foods Canada Simplot Company fruits: General

A. Lassonde Inc. A.J. Lanzarotta Wholesale Alasko IPS Frozen Foods Inc. Canadian Garden Purees Dole Packaged Foods Flanagan Foodservice Central Norpac Food Sales Ontario Food Terminal Board Prodex Shafer Haggart Ltd. Sun Rich Fresh Foods Inc. Sunkist Growers Tatangelo's Wholesale Fruits & Vegetables The California Cling Peach Board Game meats

Brome Lake Ducks Ltd. Carmen Creek Gourmet Bison Hills Foods Ltd. Ontario Harvest Sysco Fine Meats healthcare foods/ Gluten free allerGy

eGGs, eGG Products

Burnbrae Farms Ltd. Cargill Canada Country Queen Foods Egg Farmers of Ontario EggSolutions Inc. Trilogy Egg Products Inc.

Trident Seafoods Corp.

True North Salmon Willowfield Enterprises Ltd

Hooked Inc. IFC Seafood Indian Point Marine Farms Ltd. Janes Family Foods Ltd. King and Prince Seafood MacGregor's Meat & Seafood Ltd. Ocean Fisheries Ltd. Oceanfood Sales Ltd. Oyster Boy Prince Edward Aqua Farms Sea Watch International Shafer Haggart Ltd. Sysco Fine Meats Toppits Foods Ltd.

Aliments ED Foods Inc. EggSolutions Inc. Grand River Foods Marsan Foods Ltd. McCormick Canada Meaty Meats Inc. Trilogy Egg Products Inc. Nestle Foodservice Canada Parmalat Canada Piller's Fine Foods, division of Premium Brands Pintys Delicious Foods Reuven International Shafer Haggart Ltd. Summer Fresh Salads

W.T. Lynch Foods Limited meat

Belmont Meat Products Ltd. Black Angus Fine Meats & Game Bonte Foods Limited Brandt Meat Packers Ltd. Burke Corporation Brome Lake Ducks Ltd. Cardinal Meat Specialists Ltd. Cargill Canada Carmen Creek Gourmet Bison Chicago 58 Food Products Limited Delft Blue/Proveal Elite Meat Company, The European Quality Meats and Sausages Export Packers Company Limited Expresco Foods Finica Food Specialties Flanagan Foodservice Central Grand River Foods Hills Foods Ltd. Hormel Foods International Corporation Intercity Packers Ltd. Jadee Meat Products Leavoy Rowe Beef Co. Lesters Foods Limited MacGregor's Meat & Seafood Ltd. Maple Leaf Foodservice Meat & Livestock Australia Meaty Meats Inc. Montpak International New Zealand Lamb Co. Olymel/GalCo. Ontario Harvest Ontario Pork Piller's Fine Foods, division of Premium Brands Rose Packing Company Inc. Sofina Foods Springer's Meats Inc. Sysco - Honeyman's Beef Sysco Fine Meats Tasty Chip Steak Products Ltd. The Bruss Company The Butcher Shoppe TMF - The Meat Factory Tyson Foods, Inc. VIAU Foods Inc. oils, fats, shorteninGs

ACH Food Companies Inc. C.P. Vegetable Oil Inc. CanolaInfo Cargill Canada ConAgra Foods Canada Inc. Dealers Ingredients Inc. Dow Agro Sciences Hubbert Industries Richardson Oilseed Limited Smucker Foods of Canada Stratas Foods Vito Oil Filter orGanic, natural foods

Canadian Prairie Garden Puree Carmen Creek Gourmet Bison Gerhards Importers Canada Ltd. Italpasta Ltd. Meat & Livestock Australia Monaghan Mushrooms Prodex

Qualifirst Foods Ltd. Sol Cuisine Strub Brothers Limited SunOpta Inc. Pasta, noodles

Italpasta Ltd.

Les ALiments O’sOLe miO inc.

4600 Ambroise-Lafortune Boisbriand, QC J7H 0G1 TEL: 450-435-4111 FAX : 450-435-6615 www.osolemio.ca

Nestle Foodservice Canada Olivieri Foods Ltd. Pasquale Bros. Downtown Ltd. Pasta International Peter the Chef Fine Foods Ltd. Queens Pasta Unico Inc. Pizza, Pizza Products

Ardent Mills, formerly Horizon Milling Aurora Importing and Distributing Backerhaus Veit Ltd. Bonte Foods Limited Burke Corporation Chase Global Foods Ltd. ConAgra Foods Canada Inc. Earthstone Wood/Gas Fire Ovens H.J. Heinz Company of Canada Ltd. Hormel Foods International Corporation Jadee Meat Products Kontos Foods McCain Foods Canada McCormick Canada Musco Family Olive Co. Nestle Foodservice Canada Olive-it Canada Olymel/GalCo. P & H Milling Group Parmalat Canada Queens Pasta Rich Products of Canada Salerno Dairy Products Limited Saputo Foods Ltd. (Dairyworld Foods) Springer's Meats Inc. Tyson Foods, Inc. Unico Inc. VIAU Foods Inc. Vienna Meats Portion Packs

H.J. Heinz Company of Canada Ltd. McIlhenny Company Richardson Foods, division of Heinz Canada Smucker Foods of Canada Sun Rich Fresh Foods Inc. W.T. Lynch Foods Limited Wing's Foods of Alberta Ltd. Potatoes, Potato Products

Bamford Produce Co. Ltd. Basic American Foods Cavendish Farms Heritage Frozen Foods Ltd. Lamb Weston Canada

McCain Foods Canada Potatoes New Brunswick Reser's Fine Foods Tatangelo's Wholesale Fruits & Vegetables Poultry

Butterball Canada Brandt Meat Packers Ltd. Burke Corporation Chicken Farmers of Ontario dd Poultry Elite Meat Company, The Exceldor Poultry Export Packers Company Limited Expresco Foods Grand River Foods Intercity Packers Ltd. Janes Family Foods Ltd. JD Sweid, formerly Elmira Poultry Inc. King Cole Ducks Ltd. La Brochette Maple Leaf Foodservice Maple Lodge Farms Nikolaos Fine Foods Ltd Olymel/GalCo. P&H Foodservice Pierre Frozen Foods Piller's Fine Foods, division of Premium Brands Pintys Delicious Foods Reuven International Simplot Company SunOpta Inc. Sysco Fine Meats TNT Foods International Turkey Farmers of Ontario Tyson Foods, Inc.

Campbell's Foodservice Canadian Prairie Garden Puree Catelli Foods Canada Corporation E.D. Smith & Sons Ltd. Earth's Own Food Company Gerhards Importers Canada Ltd. H.J. Heinz Company of Canada Ltd. Ivanhoe Cheese Inc. JC Creative Foods Neil Jones Food Company Nestle Foodservice Canada Olivieri Foods Ltd. Pasta International Richardson Foods, division of Heinz Canada Select Food Products Ltd. Solis Mexican Foods Inc. Torani Italian Syrups Unilever Foodsolutions W.T. Lynch Foods Limited Wing's Foods of Alberta Ltd. SeaSoningS, SPiceS, HerBS

Aliments ED Foods Inc. Berthelet Food Products Bush Dreams Chef Paul Prudhommes' Magic Seasoning Blends Chef Specialties Chester Fried Chicken Derlea Brand Foods Fresh Herbs by Daniel Fresherized Foods Kerry Ingredients & Flavours Malabar Super Spice

Campbell's Foodservice Clearwater Seafoods Limited Partnership H.J. Heinz Company of Canada Ltd. Marsan Foods Ltd. Neil Jones Food Company Nestle Foodservice Canada Norpac Food Sales Sea Watch International Unilever Foodsolutions SweetenerS

Associated Brands tomatoeS, tomato ProductS

Aurora Importing and Distributing California Tomato Growers ConAgra Foods Canada Inc. E.D. Smith & Sons Ltd. Greenhouse Central H.J. Heinz Company of Canada Ltd. Italpasta Ltd. Neil Jones Food Company Prodex Stanislaus Food Products Tatangelo's Wholesale Fruits & Vegetables Unico Inc. toPPingS: wHiPPed

Gay Lea Foodservice Parmalat Canada Richardson Foods, division of Heinz Canada Rich Products of Canada VegetaBleS

A.J. Lanzarotta Wholesale Alasko IPS Frozen Foods Inc. Arctic Gardens

rice

Dainty, Les Aliments Dainty Foods MARS Canada Shafer Haggart Ltd. Salad dreSSingS

Carole's Cheesecake Company Ltd. Dr. Oetker Ltd. E.D. Smith & Sons Ltd. McCullagh Coffee & Juiceables Richardson Foods, division of Heinz Canada Select Food Products Ltd. Unilever Foodsolutions SauceS, BaSeS

McIlhenny Company SnackS, Snack Food

Backerhaus Veit Ltd. California Walnuts Coveted Cakes J&J Snack Foods Corp.

Johnvince Foods Distribution Kellogg Canada Inc. MARS Canada Pepsi Foods Canada Piller's Fine Foods, division of Premium Brands Solis Mexican Foods Inc. Trophy Foods Inc. SouPS

Berthelet Food Products

Aliments ED Foods Inc. Berthelet Food Products Bonte Foods Limited

Canadian Prairie Garden Puree Canadian Produce Marketing Association Cavendish Farms Delmare Quality Foods Ltd. Flanagan Foodservice Central Fresh USA (CA & FL) Tomatoes Gielow Pickles Greenhouse Central H.J. Heinz Company of Canada Ltd. I-D Foods Corporation KeyBrand Foods Inc. Monaghan Mushrooms Norpac Food Sales Ontario Food Terminal Board Ponderosa Mushrooms

Shafer Haggart Ltd. Summer Fresh Salads Tatangelo's Wholesale Fruits & Vegetables Ubbelea Mushroom Farms Ltd. yogurt

Chapman's Ice Cream Danone Inc. Dr. Smoothie Brands Gay Lea Foodservice Natrel Inc. Neilson Dairy Parmalat Canada PreGel Canada Skotidakis Farm Ultima Foods Yogen Fruz Yoplait, a division of General Mills

Services

aSSociationS

Alaska Seafood Marketing Institute Beef Information Centre Canadian Association of Foodservice Professionals Canadian Culinary Federation (CCFCC) Canadian Hospitality Foundation Canadian Produce Marketing Association CanolaInfo Catfish Institute, The Chicken Farmers of Ontario Commercial Food Equipment Service Association Dairy Farmers of Canada - Ottawa Dairy Farmers of Ontario Food and Consumer Products of Canada Heart & Stroke Foundation of Canada Hotel Association of Canada National Sunflower Association of Canada Inc. Ontario Accommodation Association Ontario Chinese Restaurant & Food Services Association Ontario Craft Brewers Ontario Greenhouse Vegetable Growers Ontario Hostelry Institute Ontario Pork Ontario Restaurant Hotel & Motel Association Ontario Service Safety Alliance (OSSA) Ontario Tourism Education Corporation Ontario Tourism Marketing Partnership Corporation's (OTMPC)

Potatoes New Brunswick Resorts of Ontario Restaurants Canada Tea Association of Canada Turkey Farmers of Ontario Wild Blueberry Association of Canada Wine Council of Ontario Bank

TrainCan Inc. Workplace Safety and Insurance Board credit cardS

American Express (Amex Canada) Diners Club, division of BMO Direct Cash ATM Discover Card

Bank of Canada CIBC Evolocity Financial Group Interac

Global payments CanaDa

national bank of CanaDa

600, de la Gauchetière ouest 12th Floor Montreal, QC H3B 4L2 Tel: 514-412-1171 Fax: 514-394-6564 www.nbc.ca monique.lo@nbc.ca

TD Bank Buying grouP

A.F.D. - Associated Food Distributors (Buying Group) Alliance Purchasing Services Inc. ESI Groupex System Canada Inc. ITWAL Ltd. R.E.D. Canada Restaurant Equipment Distributors of Canada Limited R.I.B.A. Corporation Sodexo Ontrack Purchasing Services UNIPCo. conSultantS: management, marketing, training

Brick and Mobile Cricket Design Company Inc. dine.TO Hospitality Marketing Consultants Inc. Hirschberg Design Group Inc. II BY IV Design Associates Inc. J. B. Lynn & Associates Ltd. Justin eTraining Marsh Canada Menu Tools Inc. MPP Marketing Group Parnell Kerr Forster R.E.D. Canada Restaurant Equipment Distributors of Canada Limited Smart Serve Ontario Steritech The Fifteen Group

3381 Steeles Avenue East, Suite 200 Toronto, ON M2H 3S7 Tel: 1-800-361-8170 www.globalpaymentsinc.com/canada info@globalpaymentsinc.com

equiPment PartS, SerViceS

Bell Canada, Equipment Division Draught Services JIKS Industrial Kitchen Services R.G. Henderson & Son Ltd. garBage diSPoSal

Clean River, division of Midpoint International Inc. Emterra Group In-Sink-Erator (Emerson Electric) Organic Resource Management Inc. Pressure Kleen Services Co. Inc. Progressive Waste Solutions Rhino Ecosystems Inc. Rothsay Recycles Sanimax Waste Management of Canada Corp. linen SerViceS

Canadian Linen and Uniform Service PeSt control

MasterCard Moneris Solutions POS Canada TD Visa VISA Canada

Abell Pest Control Inc. Ecolab HD Supply Facilities Maintenance Orkin Canada

deSign conSultantS:

G.E.T. Enterprises Inc. NRC International

interior, exterior

Cricket Design Company Inc. Hirschberg Design Group Inc. II BY IV Design Associates Inc. J. B. Lynn & Associates Ltd. Jump Branding and Design Inc. diSPoSaBle & PaPer ProductS

Annemar Apparel, formerly Canawipe Distributors Ltd. Kruger Products Ltd. Polar Pak SSP Group SCA Tissue emPloyment agencieS

Canadian Tourism Human Resource Council

PremiumS, incentiVeS

recycling, comPactorS

Rothsay Recycles Sarimax Security

Cummins Allison ULC Guardian Safe Company Inkas Group of Companies Sonitrol Security Stanley Security Systems Canada trade commiSSion

French Trade Commission utilitieS

Bullfrog Power Inc. Collus Powerstream Enbridge Gas Distribution London Hydro Inc.

entertainment equiPment, SerViceS

Actionmatic Bell TV DMX Canada LG Electronics NTN Buzztime Canada, Inc. Panasonic Canada Inc. PC Music Sound Products Limited Starburst Coin Machines Inc.

Superior Propane Union Gas

To browse ORN's interactive, searchable online Buyers' Directory or to update your listing, visit: www.restaurantbuyersguide.ca

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BeverageNews A MONTHLY REPORT ON THE BEVERAGE INDUSTRY

Niagara College opens food lab

NIAGARA-ON-THE-LAKE, ON—Niagara College held the grand opening of its Canadian Food and Wine Institute Innovation Centre

The centre will “provide solutions for a key sector while creating exceptional real-world learning experience that link our students and faculty to industry,” said Niagara College president Dan Patterson.

Four labs will host projects involving microbiology, shelf-life analysis, food chemistry, sensory analysis and support industry commercialization of new products and processes, including nutritional labelling.

For example, a team of students used the labs to work with MADD Virgin Drinks to develop a craft lager with zero alcohol.

Students from the lab also partnered with local cidery Spirit Tree to help resolve an issue with discolouration and instability of a red cider.

“We instituted their recommendations immediately,” said Spirit Tree owner Thomas Wilson.

Chef Vikram Vij, who has partnered with Niagara College for several projLeft: Niagara College campus.

Right, top: Niagara College president ects, said he needed help getting CFIA Dan Patterson (left) and chef Vikram Vij cut the ribbon to officially open the approval for some his retail-packaged foods and teamed up with students from Innovation Centre.

Right, bottom: Niagara College SAC the innovation centre to help with that. president Shane Malcolm.

“I felt this is not just an institute that is providing education but it is also proon Nov. 11. According to the college, the centre viding a hands on training,” Vij told ORN. Vij will assist small- and medium-sized food and was also the keynote speaker at the opening beverage businesses. event.

Coffee on tap TORONTO—Station Cold Brew is looking to change the way coffee is consumed in Canada with cold brew coffee available in kegs, bottles and in concentrate form.

Founder Steve Ballantyne said he got the idea while in New York where cold brew has been around for years.

“Cold brew is the next big thing in coffee,” Ballantyne told ORN, adding the company was named a highlight of the 2014 Coffee and Tea Show in Mississauga, ON, by Canadian Vending Magazine.

According to Ballantyne, the brew is steeped for up to 18 hours and put into eight-ounce ready-to-drink glass bottles or a 30-litre keg for foodservice. Station Cold Brew also produces a 32-ounce concentrate, which Ballantyne said is ideal for bartenders making cocktails, iced drinks in the summer or bakers looking to add coffee flavour.

Mike Roy, the Station Cold Brew’s brewmaster, Mitchell Stern, director of marketing, and art director Sarah Dillon, make up the rest of the team. Currently, the company has office space at the Centre for Social Innovation on Bathurst St. in Toronto.

The beans used for the cold brew are purchased directly from the farmers and locally roasted.

Station Cold Brew is currently available at 11 restaurants in Toronto.

From left: Peter Boyd, Derek Valleau, Harsh Chawla and Norm Hardie.

Left: Hector Vergara. Middle: Top Wines for Licencees booth at Wines of Chile. Right: Eduardo Chadwick.

Changing perspectives of Chilean wine Wines of Chile trade tasting TORONTO—More than 225 members of trade and industry and 280 consumers attended the Wines of Chile tasting in late October at the Royal Ontario Museum in Toronto.

“There have been a lot of changes in the wine industry in Chile,” Hector Vergara, president of the Chilean Sommeliers Association, told the attendees of a seminar discussing the country’s cool climate wines. “We are trying to have a vision more towards the future than the past.”

Vergara spoke of the ongoing battle with consumer perception and higher priced Chilean wines.

“To some consumers, if a Chilean wine is over the $20 to $30 range, they’ll change countries when selecting their wine,” said Vergara.

“We’re striving to change that vision, and the consumer is seeing, little by little, new wines from Chile.”

Berlin Tasting 10th anniversary Changing perception of Chilean wine was the goal of the first Berlin Tasting a decade ago for Eduardo Chadwick, president and owner of Viña Errázuriz and Viña Seña, who spoke about his journey at a gala event at Toronto’s Shangri-La Hotel on Oct. 30.

“In 1990, after democracy came to Chile, we started to look at exporting wine,” said Chadwick. “It was still difficult to get critics to come down to Chile to taste at that point.”

The Berlin initiative in 2004 invited wine journalists, writers and buyers for a blind tasting of 16 wines from the 2000 and 2001 vintag-

es, including wine rated at 100 points by wine critic Robert Parker. “We wanted to showcase the quality of the wine without preconceptions about its quality,” Chadwick said.

When Chile’s 2000 Viñedo Chadwick and 2001 Seña placed higher than other established wines, it marked a turning point for “world class wines created outside the old world,” said Chadwick. Over the last decade, the Berlin Tasting has toured through 15 countries. The Berlin Tasting’s 10th anniversary world-tour celebration began in March with events in Asia, and visited European countries and Brazil, ending with two events in Montreal and Toronto.

The 75 attendees at the Toronto event ended with a tasting of the Viñedo Chadwick 2000 and 2011, a wine that was made in tribute to Chadwick’s father, Don Alfonso Chadwick.

Pukka pairings TORONTO—Sommelier and wine educator Peter Boyd has teamed up with Pukka restaurant’s co-owners Derek Valleau and Harsh Chawla to teach consumers about pairing Indian food with wine.

The fall events kicked at the St. Clair Ave. restaurant in Toronto with offerings from winemaker Norm Hardie. Chawla spoke of the difficulties, even in his own family, of overcoming misconceptions about drinking alcoholic beverages such as wine and beer with Indian food, rather than before or after the meal.

Boyd led the group through pairings meant to spotlight the regionality and complexity of each dish, challenging consumers to think of each pairing individually rather than a “onewine-fits-all” approach.

The events will continue January through March with planned pairings including sparkling wines as well as offerings from Austria and southern France.

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D E C E M B E R 2 014

SUPPLY

Food trends conference BRAMPTON, ON—Members of the food industry gathered at the NSF-GFTC (Guelph Food Technology Centre) Food Trends Forecast at the Pearson Convention Centre in early November.

Forecasting flavour McCormick executive corporate chef Michael Cloutier and Lysang Lay, category manager, customer flavour solutions, were on hand to explain how operators and manufacturers can incorporate McCormick’s annual flavour forecast into their offerings.

The pair elaborated on the company’s five 2014 trends, demonstrating how to use them in whichever way customers are comfortable with, either as emerging, growing or mainstream trends.

Going into 2014, McCormick identified chilies, Indian spices, clever compact cooking, regional Mexican cooking and Brazilian influences as trends.

Cloutier said the trend toward heat is only going to continue increasing as North American palates adjust. He said the trend is not only about discovering new chilies, but also new preparation techniques such as grilling, fermenting, pickling and candying. Examples of different ways to incorporate the trend in-

cluded: honey Sriracha chicken wings (mainstream), quinoa salad with Peruvian chili and lime dressing (growing) and grilled fish with aji amarillo pineapple salsa (emerging).

Cloutier said while people are familiar with basic curries, the Indian flavours trend means exploring more flavours in new contexts.

“It’s all about adding that hint of Indian influence to really heighten the dish,” said Lay. Items to explore include paneer and kashmiri masala and jalfrezi, a stir-fry curry dish.

Cloutier said the trend of clever compact cooking was born out of smaller spaces and kitchens and includes dishes such as using tea broth infused in a French press with noodles.

McCormick’s “must-have ingredients” include: tea to be used as a spice, rub or marinade; noodles for soups, casseroles and stirfries; and cilantro and coriander.

“The versatility of what you can do with tea is what excites me as a chef,” said Cloutier.

The Mexican world tour trend sees restaurants and chefs breaking away from tacos and exploring some other regions of Mexican cuisine such as Veracruz.

With the World Cup and 2016 Summer Olympics in Brazil, McCormick forecasted a spotlight on the host country. Some flavours and ingredients are cassava flour, black-eyed

Putting the pure in puree Cauliflower that would have been wasted.

PORTAGE LA PRAIRIE, MB— When Canadian Prairie Garden Puree founder Kelly Beaulieu looked at the current food system, she saw a lot of ugly, but tasty, vegetables not being used.

“In my community, I noticed there was a lot of wasted vegetables and I thought ‘somebody’s got to do something about that’,” Beaulieu told

ORN. “I thought, if we could preserve them somehow, then there is an opportunity to market them all over the place.”

Beaulieu grew up as a member of Sandy Bay First Nation. She has an education in science and agriculture and is an agronomist by trade.

The company has been in the works for six

Chef Michael Cloutier and Lysang Lay.

A panel discussion of industry representatives included: Subra Balakrishnan, Griffith Laboratories corporate chef; Gordon Food Service corporate chef David Evans; James Smith Centennial College chair of culinary programs and operations; and Karen Jull, Loblaw Brands senior product developer. The trends panel was led by Amy Bracco, chef and owner of Toast Consulting.

While there will always be a home for comfort food, consumers are looking for new and exotic cuisine, said Bracco.

Smith said people are looking for authentic food experiences and want to hear the story

behind what they are eating.

Evans said restaurants are rushing to keep up with savvy consumers and has seen McCormick’s five flavour predictions making it onto restaurant menus.

Balakrishnan said that having gluten-free as an option is a value-add.

Evans called it “the new norm” to offer an organic, free-range burger on a gluten-free bun.

Customers are looking for a cleaner label and options aside from refined sugar, said Balakrishnan, adding he has heard coconut sugar is going to be one of top 10 ingredients next year. “They say sugar is the next salt,” he said.

Balakrishnan also thinks Canadians will be eating more pulses in the future.

He considers trends in terms of inception, adoptions, proliferation and mainstream and suggests food companies and chefs “look at trends in different stages” and determine what’s right for their customers.

years, but Canadian Prairie Garden Puree was available commercially for the first time earlier this year.

Prairie Garden’s customers include foodservice and food ingredients and are available throughout North America through a number of distributors in 22-pound pouches, 528-pound drums or 2,860-pound totes.

Beaulieu started by seeking out technology to reclaim imperfect vegetables. She settled on a direct steam injection cooking process and aseptic packaging.

She set up a pilot scale plant four years ago and made samples for potential customers who gave letters of intent to purchase, which gave her the leverage she needed to raise $10 million in funding for a commercial processing plant in Portage la Prairie, MB. Beaulieu said the plant can run 8,000 pounds of produce per hour, flash cooking fruits and vegetable in about nine seconds and then immediately cooling them.

“We have the capability of producing high viscosity, low acid, very flavourful, unique purees, because the technology cooks with steam,”

said Beaulieu. “It’s very much like a chef would cook if he wants to preserve the colour, the flavour, the texture and all of the nutritional attributes.”

Garden Puree carries 30 vegetable products including asparagus, broccoli, cauliflower, beets, squash, chickpeas and navy beans and a number of fruits including Saskatoon berries.

Chef John Placko is working as a consulting corporate chef working on ideation for puree uses. “It’s an opportunity to use fresh, quality ingredients all year round and we’ve preserved it in such a way that freshness is still there. It’s got a two-year shelf life,” said Beaulieu, adding there are no additives or preservatives. “If it says carrot on the label, that’s what’s in it.”

The traceability-labelled purees create a secondary market for the Manitoba farmers, who Beaulieu said Garden Puree is saving the portion of the crop that is too small or looks strange.

“They still have to be top quality, but they don’t have to be visually perfect. Ugly carrots taste good,” she said.

peas, guava and tempero baiano, a blend containing oregano, parsley, a variety of peppers and cumin. Lay said to expect components of Brazilian cuisine to make their way into dishes.

McCormick’s 2015 forecast is expected in mid-December.

At the table

The Marketplace

1-303-447-3334

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1. Garth Whyte. 2. Frank Rey. 3. Caroline Emond. 4. Jeff O’Neill. 5. Mario Marino. 6. Steve Wall, Patrick Garland and John Morris. Photo by Greg Klotz. 7. Damon Campbell, John Horne and Jason Bangerter. Photo by Ron Ng. 8. Chris Verros. 9. Brett Pottruff (left) and James Griesser. 10. Kendall Collingridge. Photo by Tamara Lockwood Photography. 11. Glenda Neatt.

Restaurants Canada announced a management change on Nov. 12 with the departure of Garth Whyte as president and chief executive officer, effective immediately. Whyte had been with the organization since June 2009.

“It was a board decision to make a leadership change,” Restaurants Canada senior vicepresident of communications and research Jill Holroyd told ORN. Past chair Donna Dooher will be taking on the role of interim president and CEO during the search for Whyte’s replacement. The organization said in a release that it expects to complete the process in the next three to four months.

“We would like to thank Garth for his contributions to the Canadian foodservice industry and to this organization during his time at Restaurants Canada, and we wish him well in his future endeavours,” said Liam Dolan, chair of the Restaurants Canada board of directors, in the statement.

Frank Rey is the new manager of premium wines and spirits for Toronto-based importer Eurovintage International, working with all aspects of the company’s procurement as well as developing and launching new brands in the Ontario market.

With 18 years experience at the LCBO in a variety of positions, Rey’s past roles include product consultant, planogramming analyst and Vintages buyer. Most recently, he managed the Vintages’ wine and spirit program for a national importing agency for six years.

Mario Marino, president and chief operating officer of High Liner Foods’ Canadian operations, will retire from his position in April 2015, remaining with the company as an advisor until the end of the year. Marino, who has been with High Liner for 34 years, announced his retirement in early November.

Jeff O’Neill, who is currently the vice-president of retail sales and marketing for the company’s Canadian operations, will fill Marino’s position of president and COO beginning in April 2015. Marino joined High Liner in 1981 as a sales representative, and took over retail sales and marketing for Canada in 1991. In 2003, Marino became president and COO. High Liner Foods Incorporated is a North

American processor of frozen seafood, selling items to foodservice under the High Liner, Icelandic Seafood, FPI, Viking, Mirabel, Samband of Iceland and American Pride Seafood labels.

Dairy Farmers of Canada (DFC) announced the appointment of Caroline Emond as executive director on Nov. 24. She will assume her role as of Jan. 19.

Emond replaces former executive director Richard Doyle, who decided to retire on August 31. Emond is a lawyer and lobbyist with more than 20 years of experience in Canadian, U.S. and European political and legislative systems and international trade rules.

Emond worked for Dairy Farmers of Canada from 1998 to 2006, first as assistant director, international trade, then as permanent representative for supply management organizations at the World Trade Organization in Geneva. She worked in the private sector for five years and is currently serving as the head of the Quebec General Delegation in Brussels.

John Horne of Toronto’s Canoe, Patrick Garland of Ottawa’s Absinthe Café and Antonio Park from Montreal’s Park Restaurant each won 2014 Gold Medal Plates regional competitions held in November in their respective cities.

Winners of these regional competitions will go on to compete at the Canadian Culinary Championships Feb. 6-7 in Kelowna, B.C. At the Toronto event, held at the Metro Toronto Convention Centre, Horne earned gold with Grandview Farms’ short ribs glazed with tree syrups and accompanied by crispy, fried maple leaves.

The Ottawa competition at the Shaw Centre saw Garland win with quail breast stuffed with foie gras, braised thigh croquette, cinnamon cap mushrooms, frittered shallot, confit grapes and Gewurztraminer reduction.

In Montreal, a drive-around event, Park prevailed with his take on the Korean dish, bibimbap. Instead of rice, vegetables, egg and hot sauce in a bowl, Park’s creation featured a roulade of julienned zucchini, carrot, red pepper, shiitake mushrooms and cauliflower wrapped in spinach and sheathed in chicken mousse coated with sheets of gochujang jelly.

Fellow qualifiers from regional competitions

across Canada include: Renée Lavallée, owner of The Canteen in Dartmouth, NS; Mark McCrowe of Aqua Kitchen and Bar in St. John’s, NL; Luc Jean, Winnipeg’s Jane’s restaurant; Ryan O’Flynn, Westin Edmonton; Kristian Eligh, Hawksworth Restaurant, Vancouver; Dave Bohati of Calgary’s Market Restaurant; and Christopher Hill of the Delta Bessborough in Saskatoon.

Chris Verros is the new president and chief executive officer of hospitality company Centerplate, announced in November. Verros has been acting president and CEO since the resignation of Desmond Hague, who left the company after charges of animal cruelty and social media outcry led to an official censure and indefinite probation from Centerplate in September.

Previously, Verros was executive vice-president of operations at Boston Culinary Group, prior to its 2010 merger with Centerplate when he became chief operating officer. His past 30year experience in hospitality also includes launching sports and entertainment foodservice company FanFare in 1986 along with Jerry Moses, and taking over as group president when he sold the company to Fine Host Corporation in 1993.

Chef Brett Pottruff travelled the Road to the Royal Chef Challenge from Paris, ON, all the way to the championship spot.

The head chef at The Forks Restaurant at the Arlington Hotel beat out the other two finalists, Tom Wade (Farmhouse Tavern, Toronto) and Scott McRae (David’s Restaurant, Port Dover), at the Royal Agricultural Winter Fair on Nov. 15 at Toronto’s Exhibition Place.

With sous chef James Griesser, Pottruff prepared a dish with mandatory ingredient wild rice by using it and duck sausage to stuff a deboned Cornish hen and a deboned quail also stuffed with wild rice, morel mushrooms and truffle paste, a scotch egg bread with wild rice, served with a wild rice purée and candied sweet potatoes and an apple layer trifle with apple butter, almond tuile, custard, apple chips, caramel, fresh honey crisp apples and angel food cake served with a whisky apple cider.

Pottruff started his foodservice career at the Arlington Hotel in 2000, working his way from dishwasher to junior sous chef over five years. He

spent time working in Toronto and St. John’s, NL, before returning to Arlington Hotel this year for the June opening of The Forks.

Pottruff won the chef challenge at The Paris Winter Fair in late August to earn a spot in the semi-finals along three Toronto competitors and five other regional Ontario fair winners including: McRae; Mark Andrade, The Bridge Eatery, Campbellford; Dennis Thorton, Bistro 26, Stayner; Justin Miller, Cabin Bistro, Collingwood; and Pedro Pereira, Stouffville.

Kendall Collingridge of Toronto’s chef-run Hooked fish shop won the Vancouver Aquarium Ocean Wise program’s 2014 Chowder Chowdown in a competition held Nov. 4 in the Distillery District Fermenting Cellar, in Toronto. This was the first of three chowder competitions being held to raise awareness of sustainable seafood, with chowdowns slated for Calgary and Vancouver on Nov. 19. A planned Halifax competition, on Nov. 20, was cancelled due to low ticket sales.

Eleven Ocean Wise chefs from the Greater Toronto Area ladled out their creations, which featured ocean-friendly seafood chowders served with local beer.

Collingridge won with his Thai Mussel Chowder featuring farmed, hand-harvested Gallo mussels from B.C. Ingredients used in the competing chefs’ chowders ran the gamut from Ocean Wise recommended trap-caught Pacific dungeness crab to farmed crawfish. Chef Thomas Heitz and his team at Centennial College’s Horizons Restaurant won the People’s Choice Award.

The Ontario Greenhouse Vegetable Growers (OGVG) held the finals of its Cultivating Culinary Students Competition at Cirillo’s Culinary Academy on Nov. 5.

Four student semi-finalists were tasked to spotlight Ontario greenhouse vegetables in a single dish presented to a panel of judges including chef Christine Cushing, chef Matt Basile, chief executive officer of the Friends of the Greenbelt Foundation Burkhard Mausberg, and ORN’s editorial director Leslie Wu. Vegetarian Glenda Neatt from Durham College served up a gazpacho martini sorbet with a roasted red pepper tuile and tomato chip for the win. Neatt showcased her recipe on the CHCH Morning Show on Nov. 7 alongside chef Wendy Barrett.

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